Influence of pH and Calcium Chloride on the High-Pressure-Induced Aggregation of a Whey Protein Concentrate

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 5, 1997, Pages 1600-1607

  Van Camp, John ^a   Messens, Winy ^a   Clément, Jérôme ^a   Huyghebaert, André ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Aggregation; Electrophoresis; High pressure; HPLC; Solubility; Whey protein concentrate

Indexed keywords

EID: 0000417116     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960567s     Document Type: Article

References (35)

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