INFLUENCE OF PH AND IONIC STRENGTH ON THE CROSS-LINKING FORMATION AND PHASE SEPARATION OF HIGH-PRESS

来源 :2009北京非热加工技术国际研讨会 | 被引量 : 0次 | 上传用户：xb_wonder

【摘要】

：

【作者】

：

He JinSong Yang Hongwei Norihiro Azuma

【机构】

：

1Department of Environmental Science and Engineering,Ysinghua University,Beijing 100084,CHINA;Depart

【出处】

：

2009北京非热加工技术国际研讨会

【发表日期】

：

2009年11期

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　　One of the functional properties of whey proteins is gelation,which is known to be induced by heating.Hydrostatic pressure has also been shown to induce gelation in whey proteins under appropriate conditions.A detailed study on the effects of pH and I on the gelation of whey proteins is important for controlling the texture of gels and designing new functional gels.

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INFLUENCE OF PH AND IONIC STRENGTH ON THE CROSS-LINKING FORMATION AND PHASE SEPARATION OF HIGH-PRESS

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