1997•Unpublished venueRequires access

The properties of heat-induced whey protein concentrate gels produced from lactic whey containing only beta-lactoglobulin A, only beta-lactoglobulin, B or a mixture of beta-lactoglobulin A and B

E. Allen Foegeding, R. Lowe, Jeremy P. Hill

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Key concepts: Beta-lactoglobulin, Whey protein, BETA (programming language), Chemistry, Food science, Programming language, Computer science

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The properties of heat-induced whey protein concentrate gels produced from lactic whey containing only beta-lactoglobulin A, only beta-lactoglobulin, B or a mixture of beta-lactoglobulin A and B — Research Paper | ScholarLens