Improvement and modification of whey protein gel texture using polysaccharides

Food Hydrocolloids

Volumn 15, Issue 4-6, 2001, Pages 583-591

  Turgeon, S L ^a   Beaulieu, M ^a  

^a UNIVERSITÉ LAVAL   (Canada)

Author keywords

Carrageenan; Large deformation properties; Mixed gels; Pectin; Whey proteins

Indexed keywords

BIOMOLECULES; GELATION; GELS; POSITIVE IONS; PROTEINS;

CARRAGEENANS; CONDITION; DEFORMATION PROPERTIES; GEL TEXTURE; LARGE DEFORMATION PROPERTY; LARGER DEFORMATIONS; MIXED GEL; PECTIN; PROTEIN GEL; WHEY PROTEINS;

POLYSACCHARIDES;

BIOPOLYMER; CARRAGEENAN; PECTIN; POLYSACCHARIDE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; WHEY PROTEIN;

CARBOHYDRATE METABOLISM; CATION TRANSPORT; CONFERENCE PAPER; FLOW KINETICS; FOOD COMPOSITION; FOOD INDUSTRY; GEL; PH; PHASE SEPARATION; POLYMERIZATION; PROTEIN BINDING; PROTEIN DEGRADATION; PROTEIN MODIFICATION; SURFACE PROPERTY;

EID: 0035189326     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00064-9     Document Type: Conference Paper

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