Optimizing preparation conditions for heat-denatured whey protein solutions to be used as cold-gelling ingredients

Journal of Food Science

Volumn 65, Issue 2, 2000, Pages 259-263

  Bryant, C M ^a   McClements, D J ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Cold setting; Gelation; Protein; Rheology; Turbidity; Whey

Indexed keywords

EID: 0034009150     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb15990.x     Document Type: Article

References (15)

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