Alkali cold gelation of whey proteins. Part II : Protein concentration
The effect of the whey protein isolate (WPI) concentration on the sol-gel-sol transition in alkali cold gelation was investigated at pH 11.6-13 using oscillatory rheometry. The elastic modulus increases quickly with time to reach a local maximum (G'max), followed by a degelation step where the...
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1992. - 25(2009), 10 vom: 19. Mai, Seite 5793-801 |
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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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