Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties

The thermal characteristics, dynamics of gelation and gel properties of commercial whey protein concentrate (WPC), WPC/λ-carrageenan (λ-C) mixtures (M) and WPC/λ-C spray-dried mixtures (DM) have been characterized. In a second stage, the effect of the gelling variables (T, pH, total solid content) o...

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Detalles Bibliográficos
Autores principales:	Baeza, Rosa Isabel, Pilosof, Ana María Renata
Publicado:	2008
Materias:	Carrageenan Gelation dynamic Textural properties Whey protein
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v22_n8_p1504_Spahn http://hdl.handle.net/20.500.12110/paper_0268005X_v22_n8_p1504_Spahn
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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