Investigation of the gel-forming properties of whey protein fractions
Author:   Christin Rauch
Publisher:   Our Knowledge Publishing
ISBN:  

9786209704567


Pages:   52
Publication Date:   04 March 2026
Format:   Paperback
Availability:   Available To Order   Availability explained
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Investigation of the gel-forming properties of whey protein fractions


Overview

Gels were prepared from 10% protein solutions of the whey protein fractions (α-lactalbumin, β-lactoglobulin, and the native mixture of both in a ratio of β-Lg: α-La of 70:20 in WPI) after heating to 90 °C in an un-sheared system. By varying the calcium concentration from 1:15, 1:24, 1:33, 1:42, 1:51, 1:60 and changing the pH value from 4.6 to 6.7, the gels produced in the un-sheared system were analysed for their gel properties, texture and syneresis.

Full Product Details

Author:   Christin Rauch
Publisher:   Our Knowledge Publishing
Imprint:   Our Knowledge Publishing
Dimensions:   Width: 15.20cm , Height: 0.30cm , Length: 22.90cm
Weight:   0.082kg
ISBN:  

9786209704567


ISBN 10:   6209704565
Pages:   52
Publication Date:   04 March 2026
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   Available To Order   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

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