Molecular basis of protein functionality with special consideration of cold-set gels derived from hat-denatured whey

Trends in Food Science and Technology

Volumn 9, Issue 4, 1998, Pages 143-151

  Bryant, Cory M ^a   Julian McClements, D ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION; FOAMING; GEL; GELATION; PROTEIN FUNCTION; THICKENING AGENT; WHEY;

EID: 0032053268     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0924-2244(98)00031-4     Document Type: Review

References (47)

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