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

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Effect of preparation conditions on the characteristics of whey protein-xanthan gum complexes

By Laneuville S.I.   Paquin P.   Turgeon S.L.  

Food Hydrocolloids, Vol. 14, Iss. 4, 2000-07 ,pp. : 305-314

Elsevier

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Effects of fluid shear and temperature on whey protein gels, pure or mixed with xanthan

By Walkenstrom P.   Panighetti N.   Windhab E.   Hermansson A.-M.  

Food Hydrocolloids, Vol. 12, Iss. 4, 1998-10 ,pp. : 469-479

Elsevier

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Influence of glycerol on optical properties and large-strain rheology of heat-induced whey protein isolate gels

By Chantrapornchai W.   McClements D.J.  

Food Hydrocolloids, Vol. 16, Iss. 5, 2002-09 ,pp. : 461-466

Elsevier

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A comparative rheological study of heat and high pressure induced whey protein gels

By Van Camp J.   Huyghebaert A.  

Food Chemistry, Vol. 54, Iss. 4, 1995-01 ,pp. : 357-364

Elsevier

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