Structure of Particulate Whey Protein Gels: Effect of NaCl Concentration, pH, Heating Temperature, and Protein Composition

In this study whey protein gels were investigated with the aim of further testing a model and ideas developed previously. Measurements on the kinetics of the denaturation/aggregation process, dynamic rheology, gel permeability, and confocal scanning laser microscopy were combined. A broad set of exp...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1998-12, Vol.46 (12), p.4909-4916
Hauptverfasser:	Verheul, Marleen, Roefs, Sebastianus P. F. M
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences denaturation Food industries Fundamental and applied biological sciences. Psychology gel structure gelation gels heat treatment kinetics Milk and cheese industries. Ice creams permeability protein aggregates protein composition protein isolates rheology sodium chloride temperature whey protein whey protein isolates
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