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Gelation of whey protein and xanthan mixture: Effect of heating rate on rheological properties

Food Hydrocolloids, no. 5 (2006): 678-686

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The effects of heating rate and xanthan addition on the gelation of a 15% w/w whey protein solution at pH 7 and in 0.1M phosphate buffer were studied using small-amplitude oscillatory shear (SAOS) rheological measurements and uniaxial compression tests. WPI solutions were heated from 25 to 90°C at five heating rates (0.1, 1, 5, 10 and 20°...更多

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