Determination of tensile strength of gels prepared from fractionated whey proteins
1986 ◽
Vol 53
(2)
◽
pp. 285-292
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Keyword(s):
SUMMARYA novel method for measuring tensile strength of heat-setting gels is described and is applied to whey protein gels. Contributions made by β-lactoglobulin and α-lactalbumin individually to the tensile strength of the gel are calculated. The tensile strength can be found from power law equations related to concentration of α-lactalbumin and β-lactoglobulin in whey protein mixtures.
1989 ◽
Vol 56
(2)
◽
pp. 211-222
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2019 ◽
Vol 14
(1)
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pp. 11-19
1985 ◽
Vol 52
(4)
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pp. 529-538
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Keyword(s):
1993 ◽
Vol 60
(1)
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pp. 55-63
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Keyword(s):
2005 ◽
Vol 72
(3)
◽
pp. 369-378
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1964 ◽
Vol 31
(1)
◽
pp. 41-51
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Keyword(s):
1980 ◽
Vol 47
(3)
◽
pp. 337-342
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Keyword(s):
2013 ◽
Vol 31
(No. 3)
◽
pp. 211-216
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Keyword(s):