Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties

Food Hydrocolloids

Volumn 24, Issue 6-7, 2010, Pages 641-651

  Jara, Federico ^a,b   Pérez, Oscar E ^a,b   Pilosof, Ana M R ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Gelation; Incompatibility fractionation; Phase separation; Whey proteins

Indexed keywords

CONFOCAL MICROSCOPY; FRACTIONATION; GELS; PHASE SEPARATION; PROTEINS; TEMPERATURE;

CONTINUOUS PHASE; GEL PROPERTIES; GELATION TEMPERATURE; HYDROXYPROPYL METHYLCELLULOSE; INCOMPATIBILITY FRACTIONATION; MIXED GEL; MIXED SYSTEMS; THERMODYNAMIC COMPATIBILITY; WHEY PROTEINS; WHEY PROTEINS CONCENTRATE;

GELATION;

EID: 77955049778     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.03.005     Document Type: Article

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