Effect of composition of commercial whey protein preparations upon gelation at various pH values

The major goal of this research effort was to comprehensively characterize various whey protein products available in the market — including one whey protein isolate (WPI) and three whey protein concentrates (two forms of WPC 80, and WPC 50), with regard to the effects of specific components (e.g. l...

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Bibliographic Details
Main Author: Ramos, Óscar S. (author)
Other Authors: Pereira, Joana O. (author), Silva, Sara I. (author), Amorim, Maria M. (author), Fernandes, João C. (author), Lopes-da-Silva, José A. (author), Pintado, Manuela E. (author), Malcata, F. Xavier (author)
Format: article
Language:eng
Published: 2013
Subjects:
Whey proteins
Denaturation
Aggregation
Gelation
Micro-calorimetry
Rheology
Online Access:http://hdl.handle.net/10400.14/10002
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/10002

Internet

http://hdl.handle.net/10400.14/10002

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