Functionality comparison between derivatized whey proteins and a pregelatinized starch

Journal of Texture Studies

Volumn 33, Issue 4, 2002, Pages 297-314

  Hudson, H M ^a,b   Daubert, Chris R ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b Kraft Foods   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COLLOIDS; GELATION; HYDROPHOBICITY; PH; PROTEINS; RHEOLOGY; STARCH; VISCOSITY MEASUREMENT;

ROTATIONAL VISCOMETRY;

FOOD PROCESSING;

EID: 0036817837     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2002.tb01351.x     Document Type: Article

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