Alkali cold gelation of whey proteins. Part I : sol-gel-sol(-gel) transitions
The cold gelation of preheated whey protein isolate (WPI) solutions at alkaline conditions (pH>10) has been studied to better understand the effect of NaOH in the formation and destruction of whey protein aggregates and gels. Oscillatory rheology has been used to follow the gelation process, resu...
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1992. - 25(2009), 10 vom: 19. Mai, Seite 5785-92 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2009
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| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids |
| Schlagworte: | Journal Article Gels Milk Proteins Whey Proteins Sodium Hydroxide 55X04QC32I Gold 7440-57-5 |
| Online verfügbar |
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