Rheological behavior of WPI dispersion as a function of pH and protein concentration

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 17, 2004, Pages 5366-5371

  Bazinet, Laurent ^a   Trigui, Maher ^b   Ippersiel, Denis ^b  

^a UNIVERSITÉ LAVAL   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Apparent viscosity; Model; PH; Protein concentration; Rheological behavior; Whey protein isolate

Indexed keywords

PROTEIN; UNCLASSIFIED DRUG; WHEY PROTEIN ISOLATE;

ARTICLE; DISPERSION; FLOW KINETICS; FOOD INDUSTRY; PH; PROTEIN AGGREGATION; PROTEIN CONTENT; QUALITY CONTROL; SHEAR RATE; SHEAR STRESS; VISCOMETER; VISCOSITY; WHEY;

ANALYSIS OF VARIANCE; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; RHEOLOGY; VISCOSITY;

EID: 4143131211     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049893v     Document Type: Article

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