Acid-induced gelation properties of heated whey protein-pectin soluble complex (Part I): Effect of initial pH

Food Hydrocolloids

Volumn 36, Issue , 2014, Pages 76-84

  Zhang, Sha ^a   Hsieh, Fu Hung ^a   Vardhanabhuti, Bongkosh ^a  

^a UNIVERSITY OF MISSOURI   (United States)

Author keywords

Cold gelation; Microstructure; Phase separation; Polysaccharide; Protein polysaccharide interaction; Whey protein

Indexed keywords

COMPLEX NETWORKS; GELATION; GELS; MICROSTRUCTURE; PROTEINS;

COLD GELATION; GEL PROPERTIES; GEL STRENGTHS; INITIAL PH; LARGER DEFORMATIONS; PROTEINS-POLYSACCHARIDE INTERACTIONS; SMALL DEFORMATIONS; SOLUBLE COMPLEXES; WATER-HOLDING CAPACITY; WHEY PROTEINS;

PHASE SEPARATION;

EID: 84885052891     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.07.029     Document Type: Article

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