Rheological properties and microstructure of pressure-induced gels from the mixture of mucopolysaccharide and whey proteins from bovine milk

Review of High Pressure Science and Technology/Koatsuryoku No Kagaku To Gijutsu

Volumn 16, Issue 1, 2006, Pages 26-30

  He, Jin Song ^a,b   Kanno, Choemon ^a  

^a UTSUNOMIYA UNIVERSITY   (Japan)

^b TOKYO UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (Japan)

Author keywords

Gelation; High pressure; Mucopolysaccharide; Phase separation; Whey proteins

Indexed keywords

EID: 33645840469     PISSN: 0917639X     EISSN: 13481940     Source Type: Journal    
DOI: 10.4131/jshpreview.16.26     Document Type: Article

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