Study on the rheological properties of heat-induced whey protein isolate-dextran conjugate gel

Food Research International

Volumn 44, Issue 10, 2011, Pages 3259-3263

  Sun, Wei Wei ^a   Yu, Shu Juan ^a   Yang, Xiao Quan ^a   Wang, Jin Mei ^a   Zhang, Jin Bo ^a   Zhang, Ye ^a   Zheng, Er Li ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Conjugate; Dextran; Rheological properties; Whey protein isolate

Indexed keywords

CONJUGATE; COOLING CYCLE; COVALENT ATTACHMENT; DRY-HEATING; FREE AMINO GROUPS; FREQUENCY SWEEP MEASUREMENT; GELATION PROCESS; RHEOLOGICAL PROPERTIES; RHEOLOGICAL PROPERTY; SDS-PAGE; THERMAL GELATION; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

COAGULATION; DEXTRAN; GELATION; GELS; HEATING; PROTEINS;

RHEOLOGY;

EID: 80054939829     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.09.019     Document Type: Article

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