Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH

• 1 February 1992
• journal article
• Published by Elsevier in Food Hydrocolloids
• Vol. 5  (6) , 523-539
• https://doi.org/10.1016/s0268-005x(09)80122-7

Abstract

Keywords

• GELS
• STRUCTURES
• WHEY PROTEIN
• FINE STRANDED AND PARTICULATE