Influence of xanthan gum on physical characteristics of heat-denatured whey protein solutions and gels

Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey

Cory M. Bryant, David Julian McClements · Trends in Food Science & Technology · 1998 · 619 citations

Protein Chemistry, Protein Functionality, Special Consideration +8

Relationship between viscoelastic properties and gelation in thermosetting systems

C. M. Tung, Paul J. Dynes · Journal of Applied Polymer Science · 1982 · 539 citations

Engineering, Mechanical Engineering, Standard Gel Test +18

Polymer Science Concepts in Dairy Systems—an Overview of Milk Protein and Food Hydrocolloid Interaction

Axel Syrbe, Wolfgang Bauer †, Henning Klostermeyer · International Dairy Journal · 1998 · 418 citations

Food Colloid, Engineering, Milk Protein +6

Stability and rheological implications of electrostatic milk protein–polysaccharide interactions

Eric Dickinson · Trends in Food Science & Technology · 1998 · 405 citations

Food Colloid, Rheological Implications, Food Biophysics +3

Ca ²⁺ ‐Induced Gelation of Pre‐heated Whey Protein Isolate

Shai Barbut, E. Allen Foegeding · Journal of Food Science · 1993 · 268 citations