Effect of composition of commercial whey protein preparations upon gelation at various pH values - Ramos, Óscar L.; Pereira, Joana O.; Silva, Sara I.; Amorim, Maria M.; Fernandes, João C.; Lopes-da-Silva, José A.; Pintado, Manuela E.; Malcata, F. Xavier (Food research international, 2012)
Keywords: Agglomeration; Aggregation; Biological and medical sciences; Denaturation; differential scanning calorimetry; Endothermic reactions; Food industries; Fundamental and applied biological sciences. Psychology; Gelation; gels; heat treatment; Heating; isoelectric point; Lecithin; markets; Micro-calorimetry; Milk and cheese industries. Ice creams; minerals; phosphatidylcholines; protein concentrates; Proteins; Rheology; temperature; thermal stability; Whey; whey protein isolate; Whey proteins; Aggregation; Whey proteins; Rheology; Denaturation; Gelation; Micro-calorimetry; Milk protein; Preparation; pH; Composition effect; Whey protein; Rheological properties