Journal article

Production of a high gel strength whey protein concentrate from cheese whey

PD Veith, EC Reynolds

Journal of Dairy Science | ELSEVIER SCIENCE INC | Published : 2004

DOI: 10.3168/jds.S0022-0302(04)73227-0

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Keywords

Beta-Lactoglobulin
Peptide Fragments
Cheese Whey
Cheese
Agriculture, Dairy & Animal Science
Gels
Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
Science & Technology
Gelation
Chromatography, High Pressure Liquid
Life Sciences & Biomedicine
Caseinomacropeptide
Hydrogen-Ion Concentration
Milk Proteins
Whey Protein Concentrate
Whey Proteins
Electrophoresis, Polyacrylamide Gel
Food Science & Technology
Functionality
Solubility
Chromatography, Gel
Molecular Weight
Electrophoresis
Gel Strength
Agriculture
Caseins
Electrophoresis, Gel, Two-Dimensional