Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis

Published 2016 View Full Article

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Title
Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis
Authors
Keywords
Whey protein isolate, Bacillus licheniformis protease, Gelation, Fractional calculus, Rheological modeling, Circular dichroism
Journal
FOOD HYDROCOLLOIDS
Volume 61, Issue -, Pages 211-220
Publisher
Elsevier BV
Online
2016-04-30
DOI
10.1016/j.foodhyd.2016.04.042

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