Hydrocolloid/Milk Gel Formation and Properties
- 1 January 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (1), 96-102
- https://doi.org/10.1111/j.1365-2621.1992.tb05433.x
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Compression Strength of Dairy Gels and Microstructural InterpretationJournal of Food Science, 1991
- Denaturation and aggregation of serum proteins and caseins in heated milkJournal of Agricultural and Food Chemistry, 1990
- Properties of Mixed and Filled‐type Dairy GelsJournal of Food Science, 1989
- Gel-Forming Characteristics of Milk Proteins. 1. Effect of Heat TreatmentJournal of Dairy Science, 1988
- Heat Gelation of Oil‐in‐Water Emulsions Stabilized by Whey ProteinJournal of Food Science, 1986
- Progel and gel formation and reversibility of gelation of whey, soybean, and albumen protein gelsJournal of Agricultural and Food Chemistry, 1984
- Analysis of Macromolecular Polydispersity in Intensity Correlation Spectroscopy: The Method of CumulantsThe Journal of Chemical Physics, 1972
- Effect of Various Gums on Skimmilk and Purified Milk ProteinsJournal of Dairy Science, 1968
- A Review of Response Surface Methodology: A Literature SurveyTechnometrics, 1966
- Multi-Factor Experimental Designs for Exploring Response SurfacesThe Annals of Mathematical Statistics, 1957