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Biopolymers

Volumn 56, Issue 2, 2000, Pages 109-119

Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions

(3) Ikeda, Shinya a Nishinari, Katsuyoshi a Foegeding, E Allen b

a Osaka Prefecture University (Japan)

b NORTH CAROLINA STATE UNIVERSITY (United States)

Author keywords

lactoglobulin; Aging; Critical gel; Fractal; Percolation; Sol gel transition; Whey protein

Indexed keywords

CROSSLINKING; DISPERSIONS; GELATION; SPECTROSCOPY;

MECHANICAL SPECTRA;

PROTEINS;

BETA LACTOGLOBULIN; SODIUM CHLORIDE;

AQUEOUS SOLUTION; ARTICLE; CROSS LINKING; DISPERSION; GEL; HEATING; SOLID STATE; SPECTROSCOPY; TEMPERATURE DEPENDENCE; WHEY;

ANIMALS; GELS; HEAT; HUMANS; LACTOGLOBULINS; MILK PROTEINS; SODIUM CHLORIDE; VISCOSITY; WATER;

EID: 0034424767 PISSN: 00063525 EISSN: None Source Type: Journal
DOI: 10.1002/1097-0282(2000)56:2<109::AID-BIP1056>3.0.CO;2-U Document Type: Article

Times cited : (33)

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