Modulation of rheological properties by heat-induced aggregation of whey protein solution

Food Hydrocolloids

Volumn 25, Issue 6, 2011, Pages 1482-1489

  Purwanti, Nanik ^a,b   Smiddy, Mary ^a   Jan van der Goot, Atze ^a,b   de Vries, Renko ^a,b   Alting, Arno ^a,c   Boom, Remko ^b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Concentrated protein system; Pre processing; Rheological properties; Whey protein aggregates

Indexed keywords

CONCENTRATION (PROCESS); PROTEINS; RHEOLOGY; SUSPENSIONS (FLUIDS);

CONCENTRATED PROTEIN SYSTEM; PRE-PROCESSING; PROTEIN AGGREGATES; PROTEIN CONCENTRATIONS; PROTEIN SOLUTION; PROTEIN SYSTEM; RHEOLOGICAL PROPERTY; WHEY PROTEIN AGGREGATE; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

AGGREGATES;

EID: 79955047906     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.02.027     Document Type: Article

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