Microstructure of Whey Protein Isolate Gels Containing Emulsified Butterfat Droplets
- 1 July 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (4), 892-897
- https://doi.org/10.1111/j.1365-2621.1992.tb14317.x
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Emulsified Milkfat Effects on Rheology of Acid‐Induced Milk GelsJournal of Food Science, 1991
- REVERSIBLE GELATION OF WHEY PROTEINS: MELTING, THERMODYNAMICS AND VISCOELASTIC BEHAVIORJournal of Texture Studies, 1989
- Distribution of cholesterol in milk fat fractionsJournal of Dairy Research, 1988
- Factors that influence the coalescence stability of protein‐stabilised emulsions, estimated from the proportion of oil extracted by hexaneJournal of the Science of Food and Agriculture, 1988
- Heat Gelation of Oil‐in‐Water Emulsions Stabilized by Whey ProteinJournal of Food Science, 1986
- Gelation of reconstituted whey powders by heatJournal of the Science of Food and Agriculture, 1980
- MILK GEL STRUCTURE. XI. ELECTRON MICROSCOPY OF GLUCONO‐δ‐LACTONE‐INDUCED SKIM MILK GELS1Journal of Texture Studies, 1980
- Aggregation and Denaturation Involved in Gel FormationPublished by American Chemical Society (ACS) ,1979
- A heat-induced change in the ultrastructure of milk and its effect on gel formation in yoghurtJournal of Dairy Research, 1978
- Milk gel Structure: II. Relation between firmness and ultrastructure of heat-induced skim-milk gels containing 40–60% total solidsJournal of Dairy Research, 1974