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Food Hydrocolloids, ISSN 0268-005X, 2001, Volume 15, Issue 2, pp. 165 - 175
Whey protein polymers (WP-polymers) were prepared by heating whey protein isolate below the critical concentration for gelation at neutral pH and low salt... 
Whey protein isolate | Gelation | Rheological properties | gelation | rheological properties | FOOD SCIENCE & TECHNOLOGY | HEAT-DENATURED WHEY | ELECTRON-MICROSCOPY | whey protein isolate | BETA-LACTOGLOBULIN GELS | TURBIDITY | COLD-SET GELS | CHEMISTRY, APPLIED | CHEESE | MICROSTRUCTURE | LECITHIN
Journal Article
Journal of Dairy Science, ISSN 0022-0302, 06/2000, Volume 83, Issue 6, p. 1187
Journal Article
JOURNAL OF DAIRY SCIENCE, ISSN 0022-0302, 11/1998, Volume 81, Issue 11, pp. 2850 - 2857
Calcium binding to casein phosphopeptides that were derived from alpha(S)-CN or beta-CN was studied. Purified alpha(S)-CN or beta-CN was prepared from fresh... 
calcium binding | TRYPTIC PHOSPHOPEPTIDES | AGRICULTURE, DAIRY & ANIMAL SCIENCE | casein phosphopeptide | FOOD SCIENCE & TECHNOLOGY | casein | IONS | WHOLE CASEIN | MICELLES | BOVINE CASEINS | immobilized trypsin | PHOSPHATE | LIQUID-CHROMATOGRAPHY | SEPARATION | ABSORPTION | RESIDUES
Journal Article
Biotechnology and Bioengineering, ISSN 0006-3592, 02/2003, Volume 81, Issue 4, pp. 421 - 429
Journal Article