Rheological and structural characterization of gels from whey protein hydrolysates/locust bean gum mixed systems

Food Hydrocolloids

Volumn 23, Issue 7, 2009, Pages 1734-1745

  Rocha, C ^a,b,c   Teixeira, J A ^b   Hilliou, L ^a   Sampaio, P ^d   Goncalves M P ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITY OF MINHO   (Portugal)

^c INSTITUTO POLITÉCNICO DE VIANA DO CASTELO   (Portugal)

^d UNIVERSITY OF PORTO   (Portugal)

Author keywords

Gelation; Locust bean gum; Microstructure; Rheology; Whey protein hydrolysates

Indexed keywords

GELS; HYDROLYSIS; PROTEINS;

GEL STRENGTHS; GUM CONTENT; LOCUST BEAN GUM; MIXED SYSTEMS; PROTEIN HYDROLYSIS; RHEOLOGICAL CHARACTERIZATION; STRUCTURAL CHARACTERIZATION; WHEY PROTEIN HYDROLYSATES; WHEY PROTEINS; WHEY PROTEINS CONCENTRATE;

GELATION;

EID: 67349186920     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.02.005     Document Type: Article

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