Effects of pH and ionic strength on the rheology and microstructure of a pressure-induced whey protein gel

International Dairy Journal

Volumn 20, Issue 2, 2010, Pages 89-95

  He, Jin Song ^a,b   Azuma, Norihiro ^a   Yang, Hongwei ^b  

^a UTSUNOMIYA UNIVERSITY   (Japan)

^b TSINGHUA UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ALKALINE PH; ARTIFICIAL NEURAL NETWORK MODELS; COMPLEX PATTERN; CROSSLINKING REACTION; GEL PROPERTIES; GEOMETRIC DIMENSIONS; GEOMETRIC PROPERTIES; POTENTIAL APPLICATIONS; RHEOLOGICAL PROPERTY; WATER HOLDING CAPACITY; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

BACKPROPAGATION; COAGULATION; GELATION; GELS; IONIC STRENGTH; IONIZATION OF LIQUIDS; MICROSTRUCTURE; NEURAL NETWORKS; PHASE SEPARATION; PROTEINS; RHEOLOGY; SULFUR COMPOUNDS;

PH EFFECTS;

EID: 71649098478     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.08.006     Document Type: Article

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