| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398679 | Food Research International | 2012 | 9 Pages |
Abstract
⺠Whey protein (WP) products were characterized and their composition was assessed. ⺠Their endothermic and exothermic processes were found as separate transitions at pH 5. ⺠Decreasing pH increases stability of WP products. ⺠Strength of WPI gels was higher than WPCs ones, irrespective of pH. ⺠Soy lecithin did not affect thermal gelation properties of WP products.
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Authors
Ãscar L. Ramos, Joana O. Pereira, Sara I. Silva, Maria M. Amorim, João C. Fernandes, José A. Lopes-da-Silva, Manuela E. Pintado, F. Xavier Malcata,