Gelling properties of tyrosinase-treated dairy proteins

Food and Bioprocess Technology

Volumn 3, Issue 4, 2010, Pages 554-560

  Onwulata, Charles I ^a   Tomasula, Peggy M ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Enzyme; Gels; Microparticulation; Tyrosinase; Whey proteins

Indexed keywords

ALGINIC ACID; CASEINATE; COMPLEX VISCOSITY; FOOD APPLICATIONS; GEL FORMATION; GELLING PROPERTIES; MICROPARTICULATION; MUSHROOM TYROSINASE; ON TIME; REFRIGERATED STORAGES; VISCOUS PROPERTIES; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

ACIDS; CALCIUM; CARBOHYDRATES; ENZYMES; VISCOSITY;

GELS;

BASIDIOMYCOTA;

EID: 77953912568     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0124-4     Document Type: Article

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