A percolation analysis of the concentration dependence of the gelation of whey protein concentrates
- Author
- STEVENTON, A. J; GLADDEN, L. F; FRYER, P. J
Cambridge univ., dep. chemical eng., Cambridge CB2 3RA, United Kingdom - Source
Journal of texture studies. 1991, Vol 22, Num 2, pp 201-218 ; ref : 1 p.1/2
- CODEN
- JTXSBU
- ISSN
- 0022-4901
- Scientific domain
- Food science technology
- Publisher
- Blackwell, Malden, MA
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Cinétique Gélification Lactosérum Modèle mathématique Percolation Propriété rhéologique Protéine
- Keyword (en)
- Kinetics Gelation Whey Mathematical model Percolation Rheological properties Proteins
- Keyword (es)
- Cinética Gelificación Suero de leche Modelo matemático Percolación Propiedad rheológica Proteina
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 5327396
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1745-4603.1991.tb00014.x 
https://dx.doi.org/10.1111/j.1745-4603.1991.tb00014.x
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