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

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Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins

By de la Fuente M.A.   Singh H.   Hemar Y.  

Trends in Food Science and Technology, Vol. 13, Iss. 8, 2002-08 ,pp. : 262-274

Elsevier

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Further Studies on the Heat-induced, pH-dependent Dissociation of Casein from the Micelles in Reconstituted Skim Milk

By Anema S.G.   Li Y.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 5, 2000-08 ,pp. : 335-343

Academic Press

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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

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Mechanical Properties and Microstructure of Heat-set Whey Protein Emulsion Gels: Effect of Emulsifiers

By Chen J.   Dickinson E.   Langton M.   Hermansson A-M.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 4, 2000-06 ,pp. : 299-307

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