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 6 - View on Scopus
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