Effect of whey protein enzymatic hydrolysis on the rheological properties of acid-induced gels

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2302-2308

  Rabiey, Ladan ^a   Britten, Michel ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Aggregation; Cold gelation; Disulphide bonds; Enzymatic hydrolysis; Whey protein

Indexed keywords

DECAY (ORGANIC); ENZYMATIC HYDROLYSIS; GELS; RATE CONSTANTS; SULFUR COMPOUNDS;

COLD GELATION; DECAY RATE CONSTANTS; DISULPHIDE BONDS; LACTOGLOBULIN; PROTEIN POLYMERS; RELAXATION COEFFICIENTS; RHEOLOGICAL PROPERTY; THERMAL DEACTIVATION; THIOL GROUPS; WHEY PROTEINS;

GELATION;

EID: 70149096181     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.06.011     Document Type: Article

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