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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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

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Effects of lecithin on thermally induced whey protein isolate gels

By Ikeda S.   Foegeding E.A.  

Food Hydrocolloids, Vol. 13, Iss. 3, 1999-05 ,pp. : 239-244

Elsevier

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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

Elsevier

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Structure of whey protein gels, studied by permeability, scanning electron microscopy and rheology

By Verheul M.   Roefs S.P.F.M.  

Food Hydrocolloids, Vol. 12, Iss. 1, 1998-01 ,pp. : 17-24

Elsevier

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