Work

Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior

Year: 2016

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2016.10.014

Authors: Maria Julia Spotti, Özgür Tarhan, Sam Schaffter, Carlos Corvalan, Osvaldo H. Campanella

Institutions: Purdue University West Lafayette, Universidad Nacional del Litoral, Usak University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: bronze

Funders: Purdue University, Consejo Nacional de Investigaciones Científicas y Técnicas, Türkiye Bilimsel ve Teknolojik Araştırma Kurumu

OpenAlex ID: W2531391072

FWCI: 6.259

Cites: 46

Cited by: 107

Related to: 10