Preparation and Properties of Acid-Induced Gel of Whey Protein.

NIPPON SHOKUHIN KOGYO GAKKAISHI
doi 10.3136/nskkk1962.40.776
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Japanese Society for Food Science and Technology

Related search

Surface Properties of Aerated Ion-Induced Whey Protein Gels

Food Biophysics
Applied MicrobiologyAnalytical ChemistryFood ScienceBiophysicsBioengineeringBiotechnology
2014English

Preparation and Characterization of Whey Protein Isolate–DIM Nanoparticles

International Journal of Molecular Sciences
Organic ChemistryMolecular BiologyTheoretical ChemistryInorganic ChemistryComputer Science ApplicationsSpectroscopyMedicineCatalysisPhysical
2019English

Effect of a Whey Protein and Rapeseed Oil Gel Feed Supplement on Milk Fatty Acid Composition of Holstein Cows

Journal of Dairy Science
Animal ScienceZoologyGeneticsFood Science
2019English

Microstructural and Textural Properties of Rennet-Induced Milk Protein Gel: Effect of Guar Gum

International Journal of Food Properties
Food Science
2017English

Mucoadhesive Gel With Immobilized Lysozyme: Preparation and Properties

Biotechnologia Acta
2015English

Preparation and Rheological Properties of Attapulgite Gel for Aqueous Suspensions

2017English

Preparation and Properties of Polyester-Based Nanocomposite Gel Coat System

Journal of Nanomaterials
Materials ScienceNanotechnologyNanoscience
2006English

Preparation and Properties of a New Temperature-Sensitive Ionized Gel.

Journal of Chemical Engineering of Japan
ChemistryChemical Engineering
1993English

Physicochemical Properties of High Protein Meringues Made From Different Whey Protein Preparations

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
IndustrialFood ScienceManufacturing Engineering
2014English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy