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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Detalhes bibliográficos
Autor principal: Ramos, Óscar S. (author)
Outros Autores: 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)
Formato: article
Idioma:eng
Publicado em: 2013
Assuntos:
Whey proteins
Denaturation
Aggregation
Gelation
Micro-calorimetry
Rheology
Texto completo:http://hdl.handle.net/10400.14/10002
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/10002

Texto Completo

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

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