Stiffening in gels containing whey protein isolate

International Dairy Journal

Volumn 28, Issue 2, 2013, Pages 62-69

  Purwanti, Nanik ^a,b   Van der Veen, Emma ^b   Van der Goot, Atze Jan ^a,b   Boom, Remko ^b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

CONTINUOUS PHASE; CROSSLINKS; LOCUST BEAN GUM; MICRO-PARTICLES; PROTEIN GEL; PROTEIN PARTICLES; TEXTURAL PROPERTIES; TOTAL PROTEIN; WATER DISTRIBUTIONS; WHEY PROTEIN ISOLATE; XANTHAN GUM;

PROTEINS; STIFFNESS; STIFFNESS MATRIX; WATER SUPPLY SYSTEMS;

GELS;

EID: 84869864447     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2012.08.011     Document Type: Article

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