Influence of Sucrose on the Thermal Denaturation, Gelation,...

Journal of Agricultural and Food Chemistry 2000 / 05 Vol. 48; Iss. 5

Influence of Sucrose on the Thermal Denaturation, Gelation, and Emulsion Stabilization of Whey Proteins

Kulmyrzaev, Asylbek, Bryant, Cory, McClements, D. Julian
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Volume:
48
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf9911949
Date:
May, 2000
File:
PDF, 79 KB
english, 2000
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