Formation of elastic whey protein gels at low pH by acid equilibration

Journal of Food Science

Volumn 75, Issue 5, 2010, Pages

  Vardhanabhuti, Bongkosh ^a   Khayankan, Worarat ^b   Foegeding, E Allen ^c  

^a UNIVERSITY OF MISSOURI   (United States)

^b Chiang Rai Rajabhat University   (Thailand)

^c NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Fracture; Gel swelling; Gelation; Shelf stable; Whey proteins

Indexed keywords

CITRIC ACID; HYDROCHLORIC ACID; MILK PROTEIN; PHOSPHORIC ACID; WHEY PROTEIN; GEL;

ARTICLE; CHEMISTRY; ELASTICITY; ELEMENTAL DIET; GEL; PH; SHEAR STRENGTH;

CITRIC ACID; ELASTICITY; FOOD, FORMULATED; GELS; HYDROCHLORIC ACID; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; PHOSPHORIC ACIDS; SHEAR STRENGTH;

EID: 77956110154     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01647.x     Document Type: Article

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