Influence of pH and sodium chloride on the high pressure-induced gel formation of a whey protein concentrate

Author： Van Camp J.   Messens W.   Clement J.   Huyghebaert A.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.60, Iss.3, 1997-11, pp. : 417-424

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