Influence of ph and sodium chloride on the high pressure-induced gel formation of a whey protein concentrate

Food Chemistry ◽

10.1016/s0308-8146(96)00362-7 ◽

1997 ◽

Vol 60 (3) ◽

pp. 417-424 ◽

Author(s):

J. Van Camp ◽

W. Messens ◽

J. Clément ◽

A. Huyghebaert

Keyword(s):

High Pressure ◽

Sodium Chloride ◽

Whey Protein ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Gel Formation ◽

Influence Of Ph

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Influence of pH and Calcium Chloride on the High-Pressure-Induced Aggregation of a Whey Protein Concentrate

Journal of Agricultural and Food Chemistry ◽

10.1021/jf960567s ◽

1997 ◽

Vol 45 (5) ◽

pp. 1600-1607 ◽

Author(s):

John Van Camp ◽

Winy Messens ◽

Jérôme Clément ◽

André Huyghebaert

Keyword(s):

High Pressure ◽

Whey Protein ◽

Calcium Chloride ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Induced Aggregation ◽

Influence Of Ph

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High pressure-induced gel formation of a whey protein and haemoglobin protein concentrate

LWT ◽

10.1016/s0023-6438(95)80021-2 ◽

1995 ◽

Vol 28 (1) ◽

pp. 111-117 ◽

Author(s):

J. Van Camp ◽

A. Huyghebaert

Keyword(s):

High Pressure ◽

Whey Protein ◽

Protein Concentrate ◽

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High Pressure Effects on Emulsifying Behavior of Whey Protein Concentrate

Journal of Food Science ◽

10.1111/j.1365-2621.1995.tb04587.x ◽

1995 ◽

Vol 60 (6) ◽

pp. 1341-1343 ◽

Author(s):

VANDA B. GALAZKA ◽

DAVE A. LEDWARD ◽

ERIC DICKINSON ◽

KEITH R. LANGLEY

Keyword(s):

High Pressure ◽

Whey Protein ◽

Pressure Effects ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

High Pressure Effects

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Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from Argentina

Meat Science ◽

10.1016/j.meatsci.2007.10.006 ◽

2008 ◽

Vol 79 (3) ◽

pp. 557-567 ◽

Author(s):

N. Szerman ◽

C.B. Gonzalez ◽

A.M. Sancho ◽

G. Grigioni ◽

F. Carduza ◽

...

Keyword(s):

Sodium Chloride ◽

Whey Protein ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Cooking Temperature ◽

Sous Vide ◽

Whole Muscle ◽

Chloride Concentrations

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Effects of high pressure on functionality of whey protein concentrate and whey protein isolate

Dairy Science & Technology ◽

10.1051/lait:2006012 ◽

2006 ◽

Vol 86 (4) ◽

pp. 303-315 ◽

Author(s):

Greta Krešic ◽

Vesna Lelas ◽

Zoran Herceg ◽

Anet Režek

Keyword(s):

High Pressure ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Whey Protein Concentrate ◽

Protein Concentrate

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Studies on Available Utilization of Whey Proteins Part I. Effects of pH, Sodium Chloride and Calcium Chloride on Heat Aggregation of Whey Protein Concentrate and Whey Protein Isolate.

NIPPON SHOKUHIN KOGYO GAKKAISHI ◽

10.3136/nskkk1962.40.5_309 ◽

1993 ◽

Vol 40 (5) ◽

pp. 309-315 ◽

Author(s):

Hirofumi FUJINO ◽

Michio MUGURUMA ◽

Tatsumi ITO ◽

Tomio OHASHI

Keyword(s):

Sodium Chloride ◽

Whey Protein ◽

Calcium Chloride ◽

Whey Proteins ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

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Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina

Meat Science ◽

10.1016/j.meatsci.2007.12.012 ◽

2008 ◽

Vol 79 (3) ◽

pp. 568-575 ◽

Author(s):

G. Grigioni ◽

L. Langman ◽

N. Szerman ◽

M. Irurueta ◽

S.R. Vaudagna

Keyword(s):

Sodium Chloride ◽

Whey Protein ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Sous Vide ◽

Whole Muscle ◽

Chloride Concentrations ◽

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Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef

Meat Science ◽

10.1016/j.meatsci.2007.01.001 ◽

2007 ◽

Vol 76 (3) ◽

pp. 463-473 ◽

Author(s):

N. Szerman ◽

C.B. Gonzalez ◽

A.M. Sancho ◽

G. Grigioni ◽

F. Carduza ◽

...

Keyword(s):

Sodium Chloride ◽

Physical Properties ◽

Whey Protein ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Technological Parameters ◽

Visual Appearance ◽

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Thermal gelation of commercial whey protein concentrate: influence of pH 4.6 insoluble protein on thermal gelation

International Journal of Dairy Technology ◽

10.1111/j.1471-0307.1999.tb02078.x ◽

1999 ◽

Vol 52 (3) ◽

pp. 81-91 ◽

Author(s):

PILAR PUYOL ◽

PATRICK F COTTER ◽

DANIEL M MULVIHILL

Keyword(s):

Whey Protein ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Insoluble Protein ◽

Thermal Gelation ◽

Influence Of Ph

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Technology of processed cheeses using dry whey protein concentrate

Scientific Works of National University of Food Technologies ◽

10.24263/2225-2924-2020-26-5-17 ◽

2020 ◽

Vol 26 (5) ◽

pp. 130-137

Author(s):

O. Krasulya ◽

V. Olinchuk

Keyword(s):

Whey Protein ◽

Whey Protein Concentrate ◽

Protein Concentrate

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