β-lactoglobulin gelation and modification: Effect of selected acidulants and heating conditions

Journal of Food Science

Volumn 70, Issue 1, 2005, Pages

  Resch, Jeffrey J ^a   Daubert, Christopher R ^a   Foegeding, E Allen ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Acidulants; Derivatization; Gelation; Rheology; lactoglobulin

Indexed keywords

EID: 13844256920     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb09025.x     Document Type: Article

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