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Journal of Food Science and Technology
Volumn 37, Issue 3, 2000, Pages 307-310
Studies on Permeability and Rheology of Heat and Sodium Ions-Induced Whey Protein Gels
Author keywords

Gelation; Permeability; Rheology; Whey protein
Indexed keywords

EID: 0000805588     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (6)
References (13)
  • 1
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    • Barbut, S.1    Drake, D.2
  • 2
    • 84893617475 scopus 로고
    • 2+-Induced gelation of pre-heated whey protein isolate
    • 2+-Induced gelation of pre-heated whey protein isolate. J Food Sci 58:867-871
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    • Barbut, S.1    Foegeding, E.A.2
  • 3
    • 0032053268 scopus 로고    scopus 로고
    • Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
    • Bryant CM, McClements DJ (1998) Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey. Trends Food Sci Technol 9:143-151
    • (1998) Trends Food Sci Technol , vol.9 , pp. 143-151
    • Bryant, C.M.1    McClements, D.J.2
  • 4
    • 0019535245 scopus 로고
    • Electron microscopy of network structures in thermally induced globular protein gels
    • Clark AH, Judge FJ, Stubbs JM. Suggett A (1981) Electron microscopy of network structures in thermally induced globular protein gels. Int J Peptide Prot Res 17:380-386
    • (1981) Int J Peptide Prot Res , vol.17 , pp. 380-386
    • Clark, A.H.1    Judge, F.J.2    Stubbs, J.M.3    Suggett, A.4
  • 5
    • 38749112076 scopus 로고
    • Gels and gelling of globular proteins
    • Doi E (1993) Gels and gelling of globular proteins. Trends Food Sci Technol 4:1-5
    • (1993) Trends Food Sci Technol , vol.4 , pp. 1-5
    • Doi, E.1
  • 7
    • 85025567869 scopus 로고
    • Fine-stranded and particulate gels of β-lactoglobulin and whey proteins at varying pH
    • Langton M, Hermansson A-M (1992) Fine-stranded and particulate gels of β-lactoglobulin and whey proteins at varying pH. Food Hydrocoll 5:523-539
    • (1992) Food Hydrocoll , vol.5 , pp. 523-539
    • Langton, M.1    Hermansson, A.-M.2
  • 8
    • 84988213629 scopus 로고
    • Physical properties of cold-setting gels formed from heat-denatured whey protein isolate
    • McClements DJ, Keogh MK (1995) Physical properties of cold-setting gels formed from heat-denatured whey protein isolate. J Sci Food Agric 69:7-14
    • (1995) J Sci Food Agric , vol.69 , pp. 7-14
    • McClements, D.J.1    Keogh, M.K.2
  • 9
    • 0003019884 scopus 로고
    • Whey proteins and their thermal denaturation- A review
    • Mulvihill DM, Donovan M (1987) Whey proteins and their thermal denaturation-A review. Irish J Food Sci Technol 11:43-75
    • (1987) Irish J Food Sci Technol , vol.11 , pp. 43-75
    • Mulvihill, D.M.1    Donovan, M.2
  • 10
    • 21344458129 scopus 로고    scopus 로고
    • Dicationic-induced gelation of predenatured whey protein isolate
    • Roff CF, Foegeding EA (1996) Dicationic-induced gelation of predenatured whey protein isolate. Food Hydrocoll 10:193-198
    • (1996) Food Hydrocoll , vol.10 , pp. 193-198
    • Roff, C.F.1    Foegeding, E.A.2
  • 11
    • 85025563484 scopus 로고
    • Microstructure and rheological properties of particulate β-lactoglobulin gels
    • Stading M, Langton M, Hermansson AM (1993) Microstructure and rheological properties of particulate β-lactoglobulin gels. Food Hydrocoll 7:195-212
    • (1993) Food Hydrocoll , vol.7 , pp. 195-212
    • Stading, M.1    Langton, M.2    Hermansson, A.M.3
  • 12
    • 0003138093 scopus 로고
    • Syneresis of curd. 2. One-dimensional syneresis of rennet curd in constant conditions
    • van Dijk HJM., Walstra P (1986) Syneresis of curd. 2. One-dimensional syneresis of rennet curd in constant conditions. Neth Milk Dairy J 40:3-30
    • (1986) Neth Milk Dairy J , vol.40 , pp. 3-30
    • Van Dijk, H.J.M.1    Walstra, P.2
  • 13
    • 0007674510 scopus 로고    scopus 로고
    • Structure of whey protein gels studied by permeability, scanning electron microscopy and rheology
    • Verheul M. Roefs SPFM (1998) Structure of whey protein gels studied by permeability, scanning electron microscopy and rheology. Food Hydrocoll 12:17-24
    • (1998) Food Hydrocoll , vol.12 , pp. 17-24
    • Verheul, M.1    Roefs, S.P.F.M.2

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.