Gelation properties of soya and whey protein isolate mixtures

S Comfort; NK Howell

doi:10.1016/S0268-005X(02)00033-4

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Gelation properties of soya and whey protein isolate mixtures

Journal article

Peer reviewed

Gelation properties of soya and whey protein isolate mixtures

S Comfort and NK Howell

FOOD HYDROCOLLOIDS, Vol.16(6), pp.661-672

01/11/2002

DOI: https://doi.org/10.1016/S0268-005X(02)00033-4

Abstract

Science & Technology

Physical Sciences

Life Sciences & Biomedicine

Chemistry

Applied

Food Science & Technology

Chemistry

CHEMISTRY

APPLIED

FOOD SCIENCE & TECHNOLOGY

soya

whey

proteins

gelation

rheology

eelectron microscopy

immunocytochemistry

BLOOD-PLASMA PROTEINS

YOGURT-LIKE PRODUCT

FUNCTIONAL-ASPECTS

PLANT FOODSTUFFS

SYSTEMS

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Title: Gelation properties of soya and whey protein isolate mixtures
Creators: S Comfort
NK Howell
Publication Details: FOOD HYDROCOLLOIDS, Vol.16(6), pp.661-672
Publisher: ELSEVIER SCI LTD
Date published: 01/11/2002
Date submitted: 17/05/2017
Identifiers: 99512373302346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

Gelation properties of soya and whey protein isolate mixtures

Abstract

Files and links (1)

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