Uniaxial compression of thermal gels based on microfluidized blends of WPI and heat-denatured WPI

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 3, 1999, Pages 1162-1167

  Sanchez, Christian ^a   Pouliot, Michel ^c   Renard, Denis ^b   Paquin, Paul ^c  

^a UNIVERSITÉ DE LORRAINE   (France)

^b CEMAGREF   (France)

^c NONE

Author keywords

Aggregates; Gels; Heat treatment; Microfluidization; Whey proteins

Indexed keywords

MILK PROTEIN; PROTEIN; WHEY PROTEIN;

ARTICLE; CHEMISTRY; COMPRESSION; ENERGY; FOOD HANDLING; GEL; HARDNESS; HEAT; HEAT TREATMENT; PRESSURE; PROTEIN AGGREGATION; PROTEIN DENATURATION; PROTEIN ISOLATION; PROTEIN MODIFICATION; PROTEIN STRUCTURE; SHEAR STRESS; WHEY;

FOOD HANDLING; GELS; HEAT; MILK PROTEINS; PROTEIN DENATURATION;

EID: 0032931321     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980577o     Document Type: Article

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