Optimizing Preparation Conditions for Heat-denatured Whey Protein Solutions to be Used as Cold-gelling Ingredients.

Authors :: Bryant, C.M.
McClements, D.J.
Source :: Journal of Food Science (Wiley-Blackwell). Mar2000, Vol. 65 Issue 2, p259. 5p. 2 Charts, 8 Graphs.
Publication Year :: 2000
Abstract: Presents information on a study which examined the influence of hydrogen-ion concentration, protein concentration, heating temperature, and time on heat-denatured whey protein solutions that could be used as cold-gelling ingredients. Methodology of the study; Results and discussion of the study; Conclusions.

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