Influence of pH and protein concentration on rheological properties of whey protein dispersions
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Dissanayake, Muditha, Ramchandran, Lata and Vasiljevic, Todor (2013) Influence of pH and protein concentration on rheological properties of whey protein dispersions. International Food Research Journal, 20 (5). pp. 2167-2171. ISSN 2231-7546
| Item type | Article |
| URI | https://vuir.vu.edu.au/id/eprint/24470 |
| Official URL | http://www.ifrj.upm.edu.my/20%20(05)%202013/17%20I... |
| Subjects | Historical > FOR Classification > 0908 Food Sciences Historical > Faculty/School/Research Centre/Department > Institute of Sport, Exercise and Active Living (ISEAL) Current > Division/Research > College of Health and Biomedicine |
| Keywords | whey proteins, shear, viscosity, gel |
| Citations in Scopus | 10 - View on Scopus |
| Download/View statistics | View download statistics for this item |
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