How MicroaPhase Separation Alters the Heating Rate Effects on Globular Protein Gelation

This study was conducted to determine how the combination of heating rate and pH can be used to alter viscoelastic properties and microstructure of egg white protein and whey protein isolate gels. Protein solutions (1% to 7% w/v protein, pH 3.0 to 8.5) were heated using a range of heating rates (0.2...

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Veröffentlicht in:	Journal of food science 2011-04, Vol.76 (3), p.E318-E327
Hauptverfasser:	Leksrisompong, Phanin N, Foegeding, Edward Allen
Format:	Artikel
Sprache:	eng
Schlagworte:	Foods Gelation Heating rate Proteins Separation
Online-Zugang:	Volltext
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