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

Access to resources Recommend Favorite

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

Access to resources Recommend Favorite

Pressure- and heat-induced gelation of mixed -lactoglobulin/polysaccharide solutions: scanning electron microscopy of gels

By Dumay E.   Laligant A.   Zasypkin D.   Cheftel J.C.  

Food Hydrocolloids, Vol. 13, Iss. 4, 1999-07 ,pp. : 339-351

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

Shear-induced structuring of particulate whey protein gels

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

Food Hydrocolloids, Vol. 12, Iss. 4, 1998-10 ,pp. : 459-468

Elsevier

Access to resources Recommend Favorite