Related references
Note: Only part of the references are listed.Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates
Z. Y. JU et al.
JOURNAL OF FOOD SCIENCE (2010)
Hydroxyl Radical and Ferryl-Generating Systems Promote Gel Network Formation of Myofibrillar Protein
Youling L. Xiong et al.
JOURNAL OF FOOD SCIENCE (2010)
Rheological and textural characteristics of black soybean touhua (soft soybean curd) prepared with glucono-δ-lactone
Yung-Ho Chang et al.
FOOD CHEMISTRY (2009)
Effect of regular and hydrolysed dairy proteins on texture, microstructure and colour of lean poultry meat batters
Shai Barbut
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)
Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: Chemical, physical, and microstructural properties
S. Aziznia et al.
JOURNAL OF DAIRY SCIENCE (2008)
Enzyme-induced aggregation and gelation of proteins
Nathalie Creusot et al.
BIOTECHNOLOGY ADVANCES (2007)
Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics
H. Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Influence of pH and heat treatment of whey on the functional properties of whey protein concentrates in yoghurt
Isabelle Sodini et al.
INTERNATIONAL DAIRY JOURNAL (2006)
beta-glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise
S Worrasinchai et al.
FOOD HYDROCOLLOIDS (2006)
Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: Peptide identification and determination of enzyme specificity
D Doucet et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: Comparison with the plastein reaction and characterization of interactions
D Doucet et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Influence of NaCl on optical properties, large-strain rheology and water holding capacity of heat-induced whey protein isolate gels
W Chantrapornchai et al.
FOOD HYDROCOLLOIDS (2002)
Rheological characterization of a gel formed during extensive enzymatic hydrolysis
D Doucet et al.
JOURNAL OF FOOD SCIENCE (2001)
Share Paper
