Rheological study of the effect of Cassia javanica galactomannans on the heat-set gelation of a whey protein isolate at pH 7

Author： Goncalves M.P.   Torres D.   Andrade C.T.   Azero E.G.   Lefebvre J.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.18, Iss.2, 2004-03, pp. : 181-189

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Ca 2+ -Induced cold gelation of whey protein isolate: effect of two-stage gelation

By Hongsprabhas P.   Barbut S.  

Food Research International, Vol. 30, Iss. 7, 1997-08 ,pp. : 523-527

Elsevier

Access to resources Recommend Favorite

Gelation properties of soya and whey protein isolate mixtures

By Comfort S.   Howell N.K.  

Food Hydrocolloids, Vol. 16, Iss. 6, 2002-11 ,pp. : 661-672

Elsevier

Access to resources Recommend Favorite

On the structure of particulate gels-the case of salt-induced cold gelation of heat-denatured whey protein isolate

By Marangoni A.G.   Barbut S.   McGauley S.E.   Marcone M.   Narine S.S.  

Food Hydrocolloids, Vol. 14, Iss. 1, 2000-01 ,pp. : 61-74

Elsevier

Access to resources Recommend Favorite

Acid-induced gelation of whey protein polymers: effects of pH and calcium concentration during polymerization

By Britten M.   Giroux H.J.  

Food Hydrocolloids, Vol. 15, Iss. 4, 2001-07 ,pp. : 609-617

Elsevier

Access to resources Recommend Favorite

Interfacial ageing effect on the rheology of a heat-set protein emulsion gel

By Chen J.   Dickinson E.  

Food Hydrocolloids, Vol. 13, Iss. 5, 1999-09 ,pp. : 363-369

Elsevier

Access to resources Recommend Favorite