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- W2364467830 abstract "The cold-set gel of whey protein has been favored by food processing field with the advantage of high-performance nutritive value,better gel texture,ideal entrapment and more mild processing. The formation mechanisms and correlative influential factors of salt-induced,acid-induced and enzyme-induced cold-set gels of whey protein were reviewed for laying theoretical base for the development and application of whey protein gel product." @default.
- W2364467830 created "2016-06-24" @default.
- W2364467830 creator A5023552335 @default.
- W2364467830 date "2008-01-01" @default.
- W2364467830 modified "2023-09-23" @default.
- W2364467830 title "Advance in Formation Mechanism of Cold-set Gel of Whey Protein" @default.
- W2364467830 hasPublicationYear "2008" @default.
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