Concepedia

Enhanced heat stability of high protein emulsion systems provided by microparticulated whey proteins

Esra Çakır‐Fuller

Food Hydrocolloids · 2015 · 77 citations · 24 references

DOI

Concepts

References

24

Rheological methods in food process engineering

M.A. Rao · Trends in Food Science & Technology · 1993 · 1.7K citations

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Heat-Induced Aggregation of β-Lactoglobulin:  Role of the Free Thiol Group and Disulfide Bonds

Marion Hoffmann, Peter J. J. M. van Mil · Journal of Agricultural and Food Chemistry · 1997 · 355 citations

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Globular protein gelation—theory and experiment

Allan Clark, Gaynor M. Kavanagh, S.B. Ross-Murphy · Food Hydrocolloids · 2001 · 324 citations

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Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl

Kyros Demetriades, John N. Coupland, David Julian McClements · Journal of Food Science · 1997 · 283 citations

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Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing

Muditha Dissanayake, Todor Vasiljevic · Journal of Dairy Science · 2009 · 279 citations · Full text

, , +17