Whey protein gelation: the effect of tryptic hydrolysis

The ability of whey proteins (WP) to form heat induced gels and provide texture is desirable for some “solid like” foods like processed meat, dairy and bakery products. However, this property limits the application of whey proteins in “liquid like” foods including beverages, baby formula and salad d...

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Bibliographic Details
Main Author: Torres, D. (author)
Other Authors: Vicente, C. R. (author), Teixeira, J. A. (author), Gonçalves, M. P. (author)
Format: conferenceObject
Language:eng
Published: 2005
Subjects:
Gelling properties
Whey protein hydrolysate
Trypsin
Rheology
Online Access:http://hdl.handle.net/1822/7741
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/7741

Internet

http://hdl.handle.net/1822/7741

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