Properties of Acidic Whey Protein Gels Containing Emulsified Butterfat
- 1 January 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (1) , 158-163
- https://doi.org/10.1111/j.1365-2621.1993.tb03234.x
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- Compression Strength of Dairy Gels and Microstructural InterpretationJournal of Food Science, 1991
- Whey ProteinsPublished by Springer Nature ,1990
- Properties of Mixed and Filled‐type Dairy GelsJournal of Food Science, 1989
- Distribution of cholesterol in milk fat fractionsJournal of Dairy Research, 1988
- Selection of a Suitable Test ProcedurePublished by Elsevier ,1982
- Gelation and CoagulationPublished by American Chemical Society (ACS) ,1981
- GelsScientific American, 1981
- Adsorption of proteins at the polar oil—water interfaceJournal of Colloid and Interface Science, 1980
- Gelation of reconstituted whey powders by heatJournal of the Science of Food and Agriculture, 1980
- Linearization of Relaxation and Creep Curves of Solid Biological MaterialsJournal of Rheology, 1980