Viscoelastic characteristics of whey protein systems at neutral pH
The gelation properties of whey proteins alone and in presence of NaCl, KCl, CaCl2 and L-lysine upon heating to 80°C were characterised at pH 7 by oscillatory shear measurements. At the sol—gel transition, the whey protein system gave G′(ω) and G″(ω) curves with a slope of 0.5–0.6. For higher concen...
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| Format: | article |
| Language: | eng |
| Published: |
2011
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| Online Access: | http://hdl.handle.net/10400.14/5482 |
| Country: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/5482 |