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Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis

Article ID Journal Published Year Pages File Type
6987160 Food Hydrocolloids 2016 10 Pages PDF
Keywords
Bacillus licheniformis proteasefractional calculuscircular dichroismRheological modelingWhey protein isolateGelation
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis
Authors
Ozgur Tarhan, Maria Julia Spotti, Sam Schaffter, Carlos M. Corvalan, Osvaldo H. Campanella,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Bacillus licheniformis protease
fractional calculus
circular dichroism
Rheological modeling
Whey protein isolate
Gelation
Bioengineering
Catalysis
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Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
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