Rheological changes due to substitution of total milk proteins by whey proteins in dairy desserts

Journal of Food Science and Technology

Volumn 39, Issue 2, 2002, Pages 170-172

  Mleko, S ^a   Gustaw, W ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Dessert; Rheology; Syneresis; Viscosity; Whey protein

Indexed keywords

MATHEMATICAL MODELS; PROTEINS; RHEOLOGY; VISCOSITY OF LIQUIDS;

WHEY PROTEINS;

DAIRY PRODUCTS;

EID: 0036509098     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

1. 2+-induced gelation of pre-heated whey protein isolate
2. Interactions of starches in foods
3. Rheology as a means of evaluating muscle functionality of processed foods
4. Rheological properties of milk and whey protein desserts
5. Formation of reversible whey protein gels
6. Studies on permeability and theology of heat and sodium Induced whey protein gels
7. Effects of sodium chloride and calcium chloride on the fracture properties of whey protein gels
8. pH induced aggregation and weak get formation of whey protein polymers
9. Interactions of k-carrageenan with whey proteins in gels formed at different pH