Effects of Limited Proteolysis on the Microstructure of Heat-Induced Whey Protein Gels at Varying pH
作者： J. Otte , Z.Y. Ju , A. Skriver , K.B. Qvist
DOI: 10.3168/JDS.S0022-0302(96)76426-3
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摘要: … 7.0; in the present study, a total of 10 gels were examined by transmission electron microscopy. … gels set at pH 7.0 from intact whey proteins (a) and partially hydrolyzed whey proteins: …
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