Influence of NaCl on optical properties, large-strain rheology and water holding capacity of heat-induced whey protein isolate gels

By Chantrapornchai W.   McClements D.J.  

Food Hydrocolloids, Vol. 16, Iss. 5, 2002-09 ,pp. : 467-476

Elsevier

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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

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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

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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

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

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