GEL CHARACTERISTICS OF ?-LACTOGLOBULIN, WHEY PROTEIN CONCENTRATE AND WHEY PROTEIN ISOLATE
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1997.tb00124.x/fullpdf
Reference15 articles.
1. Effects of Various Heat Treatments on Structure and Solubility of Whey Proteins
2. Gels and gelling of globular proteins
3. Proteins in Whey: Chemical, Physical, and Functional Properties
4. Physical properties of cold-setting gels formed from heat-denatured whey protein isolate
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