Protein and salt effects on Ca2+-induced cold gelation of whey protein isolate

Journal of Food Science

Volumn 62, Issue 2, 1997, Pages 382-385

  Hongsprabhas, P ^a   Barbut, S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

calcium; gelation; protein; texture; whey

Indexed keywords

EID: 0030919028     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04006.x     Document Type: Article

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