Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels

Author： Alting A.C.   Hamer R.J.   de Kruif C.G.   Paques M.   Visschers R.W.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.17, Iss.4, 2003-07, pp. : 469-479

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