Firmness of pressure-induced casein and whey protein gels modulated by holding time and rate of pressure release

Innovative Food Science and Emerging Technologies

Volumn 4, Issue 2, 2003, Pages 143-150

  Fertsch, B ^a   Muller M ^b   Hinrichs, J ^c  

^a Res Ctr Milk/Food Weihenstephan   (Germany)

^b ETH ZURICH   (Switzerland)

^c UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Casein; Gel; High pressure; Structure; Whey protein

Indexed keywords

CASEIN; MILK PROTEIN;

AMINO ACID SEQUENCE; ARTICLE; CHEMICAL BINDING; CHEMICAL REACTION; CONTROLLED STUDY; COVALENT BOND; DISULFIDE BOND; FOOD PROCESSING; GEL; MICELLE; MOLECULAR STABILITY; PRESSURE; PRESSURE GRADIENT; PROTEIN ANALYSIS; PROTEIN CONFORMATION; PROTEIN DENATURATION; PROTEIN ISOLATION; TIME;

EID: 0038618846     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(03)00008-0     Document Type: Article

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