Heat-induced gelation of whey protein isolates (WPI): effect of NaCl and protein concentration

By Puyol P.   Perez M.D.   Horne D.S.  

Food Hydrocolloids, Vol. 15, Iss. 3, 2001-05 ,pp. : 233-237

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

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Studies on egg albumen and whey protein interactions by FT-Raman spectroscopy and rheology

By Ngarize S.   Adams A.   Howell N.K.  

Food Hydrocolloids, Vol. 18, Iss. 1, 2004-01 ,pp. : 49-59

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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

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Effect of reheating on sodium-induced cold gelation of whey proteins

By Barbut S.   Drake D.  

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