Turbidity and Rheological Properties of Gels and Sols Prepared by Heating Process Whey Protein

Yoh-ichi Kinekawa; Naofumi Kitabatake

doi:10.1271/bbb.59.834

Turbidity and Rheological Properties of Gels and Sols Prepared by Heating Process Whey Protein

Bioscience Biotechnology and Biochemistry ◽

10.1271/bbb.59.834 ◽

1995 ◽

Vol 59 (5) ◽

pp. 834-840 ◽

Cited By ~ 12

Author(s):

Yoh-ichi Kinekawa ◽

Naofumi Kitabatake

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Heating Process ◽

Gels And Sols

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FORMATION OF WHEY PROTEIN POLYMERS: EFFECTS OF A TWO-STEP HEATING PROCESS ON RHEOLOGICAL PROPERTIES

Journal of Texture Studies ◽

10.1111/j.1745-4603.1999.tb00207.x ◽

1999 ◽

Vol 30 (2) ◽

pp. 137-149 ◽

Cited By ~ 28

Author(s):

S. MLEKO ◽

E.A. FOEGEDING

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Heating Process ◽

Protein Polymers ◽

Step Heating

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Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum

European Food Research and Technology ◽

10.1007/s00217-009-1056-6 ◽

2009 ◽

Vol 229 (2) ◽

pp. 281-286 ◽

Cited By ~ 46

Author(s):

Emine Alben Erçelebi ◽

Esra Ibanoğlu

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Guar Gum ◽

Whey Protein Isolate ◽

Protein Isolate

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Characterization of rheological properties of complex coacervates composed by whey protein isolate, chitosan and garlic essential oil

Journal of Food Measurement & Characterization ◽

10.1007/s11694-021-01162-8 ◽

2021 ◽

Author(s):

Loleny Tavares ◽

Caciano Pelayo Zapata Noreña

Keyword(s):

Essential Oil ◽

Rheological Properties ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Garlic Essential Oil

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Influence of unadsorbed emulsifiers on the rheological properties and structure of heteroaggregate of whey protein isolate (WPI) coated droplets and flaxseed gum (FG) coated droplets

Food Hydrocolloids ◽

10.1016/j.foodhyd.2018.01.041 ◽

2018 ◽

Vol 80 ◽

pp. 42-52 ◽

Cited By ~ 10

Author(s):

Xu Wang ◽

Xin Li ◽

Duoxia Xu ◽

Guorong Liu ◽

Junsong Xiao ◽

...

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Flaxseed Gum

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Preparation and rheological properties of a dairy dessert based on whey protein/potato starch

Food Chemistry ◽

10.1016/j.foodchem.2004.01.073 ◽

2005 ◽

Vol 91 (2) ◽

pp. 261-267 ◽

Cited By ~ 12

Author(s):

G.A. El-Garawany ◽

M.H.Abd El Salam

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Potato Starch

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Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin

European Food Research and Technology ◽

10.1007/s00217-007-0800-z ◽

2007 ◽

Vol 227 (3) ◽

pp. 889-895 ◽

Cited By ~ 76

Author(s):

Ayşe Sibel Akalın ◽

Cem Karagözlü ◽

Gülfem Ünal

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Ice Cream ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Low Fat ◽

Reduced Fat

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The rheological properties of exudates from cured porcine muscle: effects of added polysaccharides and whey protein/polysaccharide blends

Journal of the Science of Food and Agriculture ◽

10.1002/(sici)1097-0010(19990715)79:10<1260::aid-jsfa354>3.0.co;2-s ◽

1999 ◽

Vol 79 (10) ◽

pp. 1260-1266 ◽

Cited By ~ 17

Author(s):

John F Kerry ◽

Patrick A Morrissey ◽

Denis J Buckley

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Porcine Muscle

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Effect of the heat-induced whey proteins/κ-casein complex on the acid gelation of yak milk

RSC Advances ◽

10.1039/c4ra14432e ◽

2015 ◽

Vol 5 (12) ◽

pp. 8952-8956 ◽

Cited By ~ 6

Author(s):

Weiyi Xu ◽

Shenghua He ◽

Ying Ma ◽

Yixin Zhang ◽

Rongchun Wang

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Whey Proteins ◽

Yak Milk ◽

Acid Gelation

The soluble whey protein/κ-casein complexes were predominant in changing the rheological properties of yak milk yoghurt.

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Modulation of rheological properties by heat-induced aggregation of whey protein solution

Food Hydrocolloids ◽

10.1016/j.foodhyd.2011.02.027 ◽

2011 ◽

Vol 25 (6) ◽

pp. 1482-1489 ◽

Cited By ~ 45

Author(s):

Nanik Purwanti ◽

Mary Smiddy ◽

Atze Jan van der Goot ◽

Renko de Vries ◽

Arno Alting ◽

...

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Protein Solution ◽

Induced Aggregation

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Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt

LWT ◽

10.1016/j.lwt.2009.03.019 ◽

2009 ◽

Vol 42 (10) ◽

pp. 1744-1750 ◽

Cited By ~ 72

Author(s):

M.R. Damin ◽

M.R. Alcântara ◽

A.P. Nunes ◽

M.N. Oliveira

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Milk Powder ◽

Skim Milk ◽

Sodium Caseinate ◽

Skim Milk Powder ◽

Whey Protein Concentrate ◽

Protein Concentrate

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