High intensity ultrasound effects on heat-induced whey protein isolate gels depend on α-lactalbumin: β-lactoglobulin ratio

International Dairy Journal

Volumn 56, Issue , 2016, Pages 1-3

  Frydenberg, Rikke P ^a   Hammershøj, Marianne ^a   Andersen, Ulf ^b   Wiking, Lars ^a  

^a AARHUS UNIVERSITY   (Denmark)

^b Arla Foods   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

GELATION; GELS; LANTHANUM ALLOYS; PHYSICAL PROPERTIES; ULTRASONICS;

ALPHA-LACTALBUMIN; BETA-LACTOGLOBULIN; GEL STRENGTHS; HIGH INTENSITY ULTRASOUNDS; PROTEIN LEVEL; ULTRA-SONICATION; WATER HOLDING CAPACITY; WHEY PROTEIN ISOLATE;

PROTEINS;

EID: 84955612907     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2016.01.005     Document Type: Article

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