Effect of composition of commercial whey protein preparations upon gelation at various pH values

Food Research International

Volumn 48, Issue 2, 2012, Pages 681-689

  Ramos, Óscar L ^a,b   Pereira, Joana O ^a   Silva, Sara I ^a   Amorim, Maria M ^a   Fernandes, João C ^a   Lopes da Silva, José A ^c   Pintado, Manuela E ^a   Malcata, F Xavier ^b,d  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

^c UNIVERSITY OF AVEIRO   (Portugal)

^d UNIVERSITY OF PORTO   (Portugal)

Author keywords

Aggregation; Denaturation; Gelation; Micro calorimetry; Rheology; Whey proteins

Indexed keywords

ACIDIC CONDITIONS; ENDOTHERMIC PEAKS; ENDOTHERMIC TRANSITIONS; GELATION PROPERTIES; ISO-ELECTRIC POINTS; LACTOGLOBULIN; MICRO DIFFERENTIAL SCANNING CALORIMETRY; MICRO-CALORIMETRY; PH VALUE; RESEARCH EFFORTS; RHEOMETRY; SPECIFIC COMPONENT; VARIOUS PH; WHEY PROTEIN CONCENTRATE; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

AGGLOMERATION; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; PHOSPHOLIPIDS; PROTEINS; RHEOLOGY;

PH EFFECTS;

EID: 84863480189     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.06.004     Document Type: Article

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