Microstructural properties of heat-set whey protein gels: Effect of pH

LWT - Food Science and Technology

Volumn 33, Issue 3, 2000, Pages 165-172

  Irene Boye, Joyce ^a   Kalab, Miloslav ^b   Alli, Inteaz ^c   Yung Ma, Ching ^d  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^c MCGILL UNIVERSITY   (Canada)

^d UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

lactalbumin; BSA; Gelation; Microstructure; ; lactoglobulin

Indexed keywords

EID: 0346688190     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2000.0646     Document Type: Article

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