Influence of sucrose on cold gelation of heat-denatured whey protein isolate

Journal of the Science of Food and Agriculture

Volumn 80, Issue 9, 2000, Pages 1314-1318

  Kulmyrzaev, Asylbek ^a   Cancelliere, Carlotta ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

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

Indexed keywords

AGAR; CALCIUM CHLORIDE; GELATION; HEATING; HYDRATION; PH; PROTEIN AGGREGATION; PROTEIN DENATURATION; PROTEIN FOLDING; PROTEIN UNFOLDING; REACTION MECHANISM; SUCROSE; VISCOSITY; WHEY PROTEIN;

EID: 0034124248     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(200007)80:9<1314::AID-JSFA641>3.0.CO;2-8     Document Type: Article

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