SCOPUS 정보 검색 플랫폼

International Journal of Food Properties

Volumn 5, Issue 2, 2002, Pages 419-434

Rheological and physicochemical properties of derivatized whey protein concentrate powders

(2) Resch, J J a Daubert, C R a

a NORTH CAROLINA STATE UNIVERSITY (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DAIRY PRODUCTS; DRYING; FREEZING; GELATION; GRINDING (COMMINUTION); HYDRATION; LIPIDS; PH EFFECTS; PROTEINS; RHEOLOGY; TEXTURES; THERMAL EFFECTS; VISCOSITY;

WHEY PROTEIN CONCENTRATE (WPC) POWDERS; WHEY PROTEIN ISOLATES (WPI);

FOOD PROCESSING;

EID: 0036648073 PISSN: 10942912 EISSN: None Source Type: Journal
DOI: 10.1081/JFP-120005795 Document Type: Article

Times cited : (62)

References (23)

1
- 0010034939
- American Dairy Products Institute: Chicago, IL
- (2000) Biological Properties of Whey Components: A Review
- Harper, W.J.¹

2
- 0024822645
- Proteins in whey: Chemical, physical, and functional properties
- (1989) Advances in Food and Nutrition Research , vol.33 , pp. 343-438
- Kinsella, J.E.¹ Whitehead, D.M.²

3
- 0031878278
- Textural properties of cold-set gels induced from heat-denatured whey protein isolates
- (1998) Journal of Food Science , vol.63 , pp. 288-292
- Ju, Z.Y.¹ Kilara, A.²

4
- 0002038229
- Gelation characteristics of whey proteins and β-lactoglobulin
- (1987) Food Technology , vol.41 , pp. 102-111
- Mulvihill, D.M.¹ Kinsella, J.E.²

5
- 77957010566
- The gelation of proteins
- (1990) Advances in Food and Nutrition Research , vol.34 , pp. 203-298
- Ziegler, G.R.¹ Foegeding, E.A.²

6
- 0000890047
- Gelation of whey protein concentrates
- (1992) Food Technology , vol.46 , pp. 114-117
- Mangino, M.E.¹

7
- 84893617475
- 2+-induced gelation of pre-heated whey protein isolate
- (1993) Journal of Food Science , vol.58 , pp. 867-871
- Barbut, S.¹ Foegeding, E.A.²

8
- 84988213629
- Physical properties of cold-setting gels formed from heat-denatured whey protein isolate
- (1995) Journal of the Science of Food and Agriculture , vol.69 , pp. 7-14
- McClements, D.J.¹ Keoh, M.K.²

9
- 85007823477
- Preparation and properties of salt-induced gel of whey protein
- (1995) Nippon Sho-kuhin Kagaku Kogaku Kaishi , vol.42 , pp. 1-6
- Nakamura, M.¹ Sato, K.² Koizumi, S.³ Kawachi, K.⁴ Hishiya, T.⁵ Nakajima, I.⁶

10
- 85007799908
- Changes in hydrophobicity and SH content on salt-induced gelation of whey protein
- (1995) Nippon Shokuhin Kagaku Kogaku Kaishi , vol.42 , pp. 1-6
- Sato, K.¹ Nakamura, M.² Koisumi, S.³ Kawachi, K.⁴ Nishiya, T.⁵ Nakajima, I.⁶

11
- 0009959449
- Whey protein texturizer
- Spring
- (1994) European Food and Drink Review , pp. 46-47
- Thomsen, B.¹

12
- 0031429478
- Characterization of a cold-gelling whey protein concentrate
- (1998) International Journal of Dairy Science , vol.7 , pp. 601-608
- Elofsson, C.¹ Dejmek, P.² Paulsson, M.³ Burling, H.⁴

13
- 0041633756
- Modification of rheological properties of whey protein isolates by limited proteolysis
- (1999) Nahrung , vol.43 , pp. 79-85
- Huang, X.L.¹ Catignani, G.L.² Swaisgood, H.E.³

14
- 0033851399
- Rheological and physical properties of derivatized whey protein isolate powders
- (2000) Journal of Agricultural and Food Chemistry , vol.48 , Issue.8 , pp. 3112-3119
- Hudson, H.M.¹ Daubert, C.R.² Foegeding, E.A.³

15
- 0003811976
- Aspen: Gaithersburg, Maryland
- (1999) Rheology of Fluid and Semisolid Foods
- Rao, M.A.¹

16
- 0004175636
- Freeman Press: East Lansing, Michigan
- (1996) Rheological Methods in Food Process Engineering
- Steffe, J.F.¹

17
- 0004202155
- Association of Official Analytical Chemists: Arlington, VA
- (1984) Official Methods of Analysis, 14th ed

18
- 84987299986
- Viscosity and water absorption characteristics of slurries of sunflower and soybean flours, concentrates and isolates
- (1974) Journal of Food Science , vol.39 , pp. 188-191
- Fleming, S.E.¹ Sosulski, F.W.² Kilara, A.³ Humbert, E.S.⁴

19
- 0002666893
- Thermal denaturation and aggregation of β-lactoglobulin at pH 2.5. Effect of ionic strength and protein concentration
- (1985) Milchwissenschaft , vol.40 , Issue.1 , pp. 31-34
- Harwalkar, V.R.¹ Kaleb, M.²

20
- 0027847854
- Towards a phenomenological definition of the term 'gel'
- (1993) Polymer Gels and Networks , vol.1 , pp. 5-1721
- Almdal, K.¹ Dyre, J.² Hvidt, S.³ Kramer, O.⁴

21
- 0032876123
- Rheological properties and characterization of polymerized whey protein isolates
- (1999) Journal of Agricultural and Food Chemistry , vol.37 , Issue.9 , pp. 3649-3655
- Vardhanabhuti, B.¹ Foegeding, E.A.²

22
- 0032053268
- Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
- (1998) Trends in Food Science and Technology , vol.9 , pp. 143-151
- Bryant, C.M.¹ McClements, D.J.²

23
- 0001055080
- Interactions of β-lactoglobulin and α-lactalbumin with lipid: A review
- (1984) Journal of Dairy Science , vol.67 , pp. 713-727
- Brown, E.M.¹

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.