التفاصيل البيبلوغرافية
العنوان:
A detailed investigation of whey protein isolate solutions and gels reveals a number of novel characteristics
المؤلفون:
Stephen Homer , Leif Lundin , Dave E. Dunstan
المصدر:
Food Hydrocolloids . 77:566-576
بيانات النشر:
Elsevier BV, 2018.
سنة النشر:
2018
مصطلحات موضوعية:
0301 basic medicine , Thermal denaturation , 030109 nutrition & dietetics , Chromatography , biology , Chemistry , General Chemical Engineering , 04 agricultural and veterinary sciences , General Chemistry , 040401 food science , Whey protein isolate , 03 medical and health sciences , 0404 agricultural biotechnology , Differential scanning calorimetry , Rheology , Alpha-lactalbumin , biology.protein , Turbidity , Food Science
الوصف:
The structure and rheology of whey proteins at a concentration of 10 % has been investigated as a function of pH. The turbidity of whey protein isolate (WPI) solutions was measured and DSC thermogr ...
تدمد:
0268-005X
URL الوصول:
https://explore.openaire.eu/search/publication?articleId=doi_________::14ec36b02a0e09dfae2ec8ac5f12cccc https://doi.org/10.1016/j.foodhyd.2017.10.035
حقوق:
CLOSED
رقم الأكسشن:
edsair.doi...........14ec36b02a0e09dfae2ec8ac5f12cccc
قاعدة البيانات:
OpenAIRE
