| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10604160 | Carbohydrate Polymers | 2012 | 9 Pages |
Abstract
⺠Heating or cooling creates whey protein continuous or agarose continuous gels in their mixtures. ⺠Phase behaviour of the mixtures can be followed by isostress-isostrain and Nielsen blending laws. ⺠In mixtures, whey proteins exhibit favorable relative affinity for water at pH above their isoelectric point.
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Authors
Lita Katopo, Stefan Kasapis, Yacine Hemar,