Effects of high pressure and heat processing on the structure and rheological properties of food proteins
This study evaluated the effect of heat and high pressure processing of whey protein isolate, beta-lactoglobulin, egg albumen, ovalbumin and their binary mixtures. Rheological studies of whey proteins (15% w/w) in distilled water indicated that gels made by heating at 90°C for 30 min were st...
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University of Surrey
2003
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.402892 |