Gelation of whey protein concentrate in the presence of partially hydrolyzed waxy maize starch and urea at pH 7.5

Colloid and Polymer Science

Volumn 285, Issue 2, 2006, Pages 203-210

  Lopes, G K ^a   Alviano, D S ^a   Torres, D ^b   Goncalves M P ^b   Andrade, C T ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b Campus Universitário de Santiago   (Portugal)

Author keywords

Hydrolyzed waxy maize starch; Light microscopy; Rheology; Urea; Whey protein concentrate

Indexed keywords

ADDITION REACTIONS; COOLING; CRYSTAL MICROSTRUCTURE; HEATING; HYDROLYSIS; MACROMOLECULES; OPTICAL MICROSCOPY; PROTEINS; RHEOLOGY; STARCH; UREA;

HEAT-INDUCED GELATION; HYDROLYZED WAXY MAIZE STARCH; SMALL AMPLITUDE OSCILLATORY; WHEY PROTEIN CONCENTRATE;

GELATION;

STARCH; UREA;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOLING; GEL; GELATION; HEATING; IMAGE ANALYSIS; MACROMOLECULE; MAIZE; MICROSCOPY; OSCILLATION; PH MEASUREMENT; PRIORITY JOURNAL; PROTEIN HYDROLYSIS; STORAGE; STRUCTURE ANALYSIS; WHEY;

EID: 33750154049     PISSN: 0303402X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00396-006-1551-2     Document Type: Article

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