Rheological and structural characterization of gels from whey protein hydrolysates/locust bean gum mixed systems
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چکیده
منابع مشابه
Effect of pH on Structural Properties of Heat-Induced Whey Protein Gels
Formation and structure of whey protein heat-induced gels (100 mg mL-1) through heat treatment at 80 °C and pH modifications at three pH values of acidic (2), isoelectric (5.6) and neutral (7) were studied. The obtained results indicated that the nature of the primary gel networks was different at each pH value. The heat-induced gels produced at pH of 2 and 7, had acceptab...
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2009
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2009.02.005