Isostrength Comparison of Large-Strain (Fracture) Rheological Properties of Egg White and Whey Protein Gels

Journal of Food Science ◽

10.1111/j.1365-2621.1999.tb15935.x ◽

1999 ◽

Vol 64 (5) ◽

pp. 893-898 ◽

Author(s):

H. Li ◽

A.D. Errington ◽

E.A. Foegeding

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Large Strain ◽

Egg White ◽

Strain Fracture ◽

Download Full-text

Factors Determining Large-Strain (Fracture) Rheological Properties of Model Processed Cheese

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(99)75418-4 ◽

1999 ◽

Vol 82 (9) ◽

pp. 1851-1859 ◽

Author(s):

E.L. Bowland ◽

E.A. Foegeding

Keyword(s):

Rheological Properties ◽

Large Strain ◽

Processed Cheese ◽

Strain Fracture

Download Full-text

Cleaning beyond whey protein gels: Egg white

Food and Bioproducts Processing ◽

10.1016/j.fbp.2014.12.001 ◽

2015 ◽

Vol 93 ◽

pp. 249-255 ◽

Author(s):

Hui Li ◽

Boris Koutzenko ◽

Xiao Dong Chen ◽

Romain Jeantet ◽

Ruben Mercadé-Prieto

Keyword(s):

Whey Protein ◽

Egg White ◽

Download Full-text

Dynamic rheological properties and microstructure of partially insolubilized whey protein concentrate and chicken breast salt-soluble protein gels

Journal of Agricultural and Food Chemistry ◽

10.1021/jf00033a006 ◽

1993 ◽

Vol 41 (9) ◽

pp. 1372-1378 ◽

Author(s):

Tan Yi. Hung ◽

Denise M. Smith

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Soluble Protein ◽

Whey Protein Concentrate ◽

Chicken Breast ◽

Protein Concentrate ◽

Dynamic Rheological Properties ◽

Download Full-text

Rheological properties of rennet casein-whey protein gels prepared at different mixing speeds

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2010.03.013 ◽

2010 ◽

Vol 99 (3) ◽

pp. 338-343 ◽

Author(s):

Oscar Solar ◽

Sundaram Gunasekaran

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Protein Gels ◽

Download Full-text

Effect of protein composition on the rheological properties of acid-induced whey protein gels

Food Hydrocolloids ◽

10.1016/j.foodhyd.2008.07.009 ◽

2009 ◽

Vol 23 (3) ◽

pp. 973-979 ◽

Author(s):

Ladan Rabiey ◽

Michel Britten

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Protein Composition ◽

Download Full-text

Structure and rheological properties of acid-induced egg white protein gels

Food Hydrocolloids ◽

10.1016/j.foodhyd.2005.02.013 ◽

2006 ◽

Vol 20 (2-3) ◽

pp. 146-159 ◽

Author(s):

Mireille Weijers ◽

Fred van de Velde ◽

Ann Stijnman ◽

Anne van de Pijpekamp ◽

Ronald W. Visschers

Keyword(s):

Rheological Properties ◽

Egg White ◽

Egg White Protein ◽

Download Full-text

Rheological properties and structure of inulin–whey protein gels

International Dairy Journal ◽

10.1016/j.idairyj.2009.03.011 ◽

2009 ◽

Vol 19 (8) ◽

pp. 443-449 ◽

Author(s):

Pawel Glibowski

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Download Full-text

Corrigendum to “Rheological properties and structure of inulin - whey protein gels” [International Dairy Journal 19 (2009) 443–449]

International Dairy Journal ◽

10.1016/j.idairyj.2009.12.009 ◽

2010 ◽

Vol 20 (3) ◽

pp. 223

Author(s):

Pawel Glibowski

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Download Full-text

Rheological Properties of Heat-Induced Whey Protein Gels

Milk Proteins ◽

10.1007/978-3-642-85373-9_28 ◽

1989 ◽

pp. 174-177 ◽

Author(s):

M. Paulsson ◽

P. Dejmek

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Download Full-text

Effect of pH and mixing ratios on the synergistic enhancement of Bambara groundnut-whey protein gels

Food Hydrocolloids ◽

10.1016/j.foodhyd.2021.106702 ◽

2021 ◽

pp. 106702

Author(s):

Claudine F. Diedericks ◽

Vanessa Stolten ◽

Victoria A. Jideani ◽

Paul Venema ◽

Erik van der Linden

Keyword(s):

Whey Protein ◽

Bambara Groundnut ◽

Effect Of Ph ◽

Mixing Ratios ◽

Synergistic Enhancement ◽

Download Full-text