Influence of whey protein concentrate on the functionality of egg white and bovine serum albumin

International Journal of Food Science and Technology

Volumn 37, Issue 6, 2002, Pages 643-652

  Aryana, K J ^a   Haque, Z Z ^a   Gerard, P D ^b  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Gelation; Ingredient; Microstructure

Indexed keywords

ADDITIVE EFFECTS;

DISPERSIONS; EMULSIONS; GELATION; GELS; MICROSTRUCTURE; PH; PROTEINS;

FOOD PRODUCTS;

BOVINAE;

EID: 0036338677     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00588.x     Document Type: Article

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