Effect of gelation factors on the formation and characteristics of protease-induced whey protein gel

International Journal of Dairy Technology

Volumn 64, Issue 4, 2011, Pages 473-479

  Gu, Junnan ^a   Mao, Xueying ^a   Xiao, Yan ^a   Yang, Shu ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Gelation; Hydrolysis; Microstructure; Textural properties; Whey protein concentrate

Indexed keywords

EID: 80054046050     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2011.00721.x     Document Type: Article

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