Microstructural Properties of Heat-set Whey Protein Gels: Effect of pH-Reference-Cited by-同舟云学术

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Microstructural Properties of Heat-set Whey Protein Gels: Effect of pH

Published:2000-05 Issue:3 Volume:33 Page:165-172
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Irene Boye Joyce,Kalab Miloslav,Alli Inteaz,Yung Ma Ching

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Food hydrocolloids. Functional properties of hydrocolloids;GLICKSMAN;Food Hydrocolloids,1982

2. Effects of ions on protein conformation and functionality;DAMODARAN,1982

3. The gelation of proteins;ZIEGLER;Advances in Food and Nutrition Research,1990

4. Structure–function relationship of food proteins;DAMODARAN,1994

5. Functional properties of protein–polysaccharide mixtures;TOLSTOGUZOV,1986

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4. Effect of Ohmic Heating on the Formation and Texture of Acid Milk Gels;Food Biophysics;2019-04-04

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