Relationships Between Optical and Textural Properties of Cold-set Whey Protein Gels-Reference-Cited by-同舟云学术

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Relationships Between Optical and Textural Properties of Cold-set Whey Protein Gels

Published:1997-09 Issue:6 Volume:30 Page:590-593
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Barbut S.

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. Gels and gelling;Clark,1992

2. The effect of dialysis on heat-induced gelation of whey protein concentrates;Schmidt;Journal of Food Processing and Preservation,1978

3. Gelation of β-lactoglobulin: Effects of sodium chloride and calcium chloride on the rheological and structural properties of gels;Mulvihill;Journal of Food Science,1988

4. Ca2+;Barbut;Journal of Food Science,1993

5. US PATENT NO. 5, 217, 741, 1993, Solution containing whey protein gel

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Structure and binding ability of self‐assembled α‐lactalbumin protein nanotubular gels;Biotechnology Progress;2021-01-27

2. Calcium-induced gelation of whey protein aggregates: Kinetics, structure and rheological properties;Food Hydrocolloids;2018-06

3. Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior;Food Hydrocolloids;2017-02

4. β-Lactoglobulin and WPI aggregates: Formation, structure and applications;Food Hydrocolloids;2011-12

5. Aggregation Properties of Whey Protein Hydrolysates Generated with Bacillus licheniformis Proteinase Activities;Journal of Agricultural and Food Chemistry;2005-01-29

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