Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
A detailed investigation of whey protein isolate solutions and gels reveals a number of novel characteristics
CSIRO, Australia ; University of Melbourne, Australia.
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
University of Melbourne, Australia.
2017 (English)In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137Article in journal (Refereed) In press
Abstract [en]

Highlights

Anomalous structures and behaviour in WPI solutions and gels found at pH 6.

Maximum onset temperature of β-lactoglobulin denaturation occurred at pH 3.4.

Order of aggregate formation determined transitionregion gel microstructure.•

Spherical aggregates gelled more rapidly; fine-stranded gels firmed more on cooling.

G′ correlated positively with fracture stress and negatively with fracture strain.

Place, publisher, year, edition, pages
2017.
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-33156DOI: 10.1016/j.foodhyd.2017.10.035Scopus ID: 2-s2.0-85034451800OAI: oai:DiVA.org:ri-33156DiVA: diva2:1178026
Available from: 2018-01-26 Created: 2018-01-26 Last updated: 2018-01-26Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full textScopus
By organisation
Agrifood and Bioscience
In the same journal
Food Hydrocolloids
Natural Sciences

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 1 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.30.1