Effect of pH and temperature on the viscosity of texturized and commercial whey protein dispersions

International Journal of Food Properties

Volumn 16, Issue 2, 2013, Pages 322-330

  Benoit, S M ^a   Afizah, M Nor ^a   Ruttarattanamongkol, K ^a   Rizvi, S S H ^a  

^a Cornell University ^*  (United States)

Author keywords

Apparent viscosity; pH effect; Power law; Texturized whey protein; Thickening agents

Indexed keywords

APPARENT VISCOSITY; EFFECT OF PH; HEATING TEMPERATURES; MODIFYING AGENTS; POWER LAW; SHEAR-THINNING BEHAVIOR; SUPERCRITICAL FLUID EXTRUSION; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS;

EFFLUENT TREATMENT; PH EFFECTS; PROTEINS; SUPERCRITICAL FLUIDS;

VISCOSITY;

EID: 84871781139     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.552015     Document Type: Article

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