Influence of NaCl on optical properties, large-strain rheology and water holding capacity of heat-induced whey protein isolate gels

Food Hydrocolloids

Volumn 16, Issue 5, 2002, Pages 467-476

  Chantrapornchai, Withida ^a   McClements, David Julian ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Functionality; Gelation; Lightness; NaCl; Rheology; Water loss; Whey protein isolate

Indexed keywords

ELASTIC MODULI; ELASTICITY; GELATION; GELS; OPTICAL PROPERTIES; PROTEINS; RHEOLOGY;

FUNCTIONALITY; LARGE STRAINS; LIGHTNESS; PROTEIN PARTICLES; RECOVERABILITY; SOLUTION PH; UNI-AXIAL COMPRESSION; WATER LOSS; WATER-HOLDING CAPACITY; WHEY PROTEIN ISOLATE;

SODIUM CHLORIDE;

PROTEIN; SODIUM CHLORIDE; UNCLASSIFIED DRUG; WHEY PROTEIN;

ARTICLE; CALORIMETRY; COMPRESSION; DECOMPRESSION; FLOW KINETICS; GEL; HEAT; OPTICAL ROTATION; PHYSICAL CHEMISTRY; PROTEIN INTERACTION; REFLECTOMETRY; WATER ABSORPTION; WATER LOSS; YOUNG MODULUS;

EID: 0036328703     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00124-2     Document Type: Article

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