Rheology, texture and microstructure of whey proteins/low methoxyl pectins mixed gels with added calcium
- 31 December 2001
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 11 (11-12) , 961-967
- https://doi.org/10.1016/s0958-6946(01)00127-3
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
- Nutritional and Functional Characteristics of Whey Proteins in Food ProductsJournal of Dairy Science, 1998
- Textural Properties of Cold‐set Gels Induced from Heat‐denatured Whey Protein IsolatesJournal of Food Science, 1998
- Thermal Gelation in Relation to Binding of Bovine Serum Albumin‐Polysaccharide SystemsJournal of Food Science, 1997
- Thermodynamic incompatibility of proteins and polysaccharides in solutionsFood Hydrocolloids, 1997
- Interactive Effects of Factors Affecting Gelation of Whey ProteinsJournal of Food Science, 1997
- Interactions of .alpha.-lactalbumin and bovine serum albumin with .beta.-lactoglobulin in thermally induced gelationJournal of Agricultural and Food Chemistry, 1993
- Phase diagrams of pectin-calcium systems: Influence of pH, ionic strength, and temperature on the gelation of pectins with different degrees of methylationCarbohydrate Research, 1993
- Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pHFood Hydrocolloids, 1992
- Aptitude à la gélification thermique de la β-lactoglobuline : influence du pH, de l'environnement ionique et de la présence des autres protéines du lactosérumLe Lait, 1992
- Mineral salt effects on whey protein gelationJournal of Agricultural and Food Chemistry, 1991