Heat-induced gelation of whey proteins observed by rheology, atomic force microscopy, and Raman scattering spectroscopy

Food Hydrocolloids

Volumn 17, Issue 4, 2003, Pages 399-406

  Ikeda, Shinya ^a  

^a Osaka Prefecture University   (Japan)

Author keywords

Atomic force microscopy; Globular protein; Heat denaturation; Raman scattering spectroscopy; Sol gel transition; Viscoelasticity

Indexed keywords

GLOBULAR PROTEIN;

ATOMIC FORCE MICROSCOPY; CONFERENCE PAPER; FLOW KINETICS; GEL; GELATION; HEAT; HEATING; MEASUREMENT; PROTEIN DENATURATION; RAMAN SPECTROMETRY; SOLID STATE; SPECTROSCOPY; VISCOELASTICITY; WHEY;

EID: 0038362172     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00033-X     Document Type: Conference Paper

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