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

By Irene Boye J.   Kalab M.   Alli I.   Yung Ma C.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 3, 2000-05 ,pp. : 165-172

Academic Press

Access to resources Recommend Favorite

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

By Barbut S.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 6, 1997-09 ,pp. : 590-593

Academic Press

Access to resources Recommend Favorite

Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey

By Bryant C.M.   McClements D.J.  

Trends in Food Science and Technology, Vol. 9, Iss. 4, 1998-04 ,pp. : 143-151

Elsevier

Access to resources Recommend Favorite

The Structure of Cold-Set Whey Protein Isolate Gels Prepared With Ca⁺⁺

By Hongsprabhas P.   Barbut S.   Marangoni A.G.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 4, 1999-06 ,pp. : 196-202

Academic Press

Access to resources Recommend Favorite

Heat-Induced Whey Protein Gels: Effects of pH and the Addition of Sodium Caseinate

By Picone Carolina  

Food Biophysics, Vol. 6, Iss. 1, 2011-03 ,pp. : 77-83

Springer Publishing Company

Access to resources Recommend Favorite