Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents

Food and Bioprocess Technology

Volumn 6, Issue 1, 2013, Pages 217-227

  Cassiani, Delfina Maria ^a   Yamul, Diego K ^a   Conforti, Paula Andrea ^a   Pérez, Vanina Andrea ^b   Lupano, Cecilia Elena ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b FACULTAD DE CIENCIAS EXACTAS   (Argentina)

Author keywords

Gelatin; Starch; Sucrose; Water; Whey protein concentrate

Indexed keywords

ADHESIVES; COAGULATION; DIFFERENTIAL SCANNING CALORIMETRY; ELECTROPHORESIS; GELATION; MIXTURES; PROTEINS; STARCH; SUGAR (SUCROSE); TEXTURES; WATER;

CONFOCAL LASER SCANNING MICROSCOPY; DIFFERENT WATER CONTENTS; EXTRACTION SOLUTION; GELATIN; POLYACRYLAMIDE GEL ELECTROPHORESIS; STARCH GELATINIZATION; WATER HOLDING CAPACITY; WHEY PROTEIN CONCENTRATE;

DAIRIES;

EID: 84871716875     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0680-x     Document Type: Article

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