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Rheology of whey protein concentrate solutions as a function of concentration, temperature, pH and salt concentration
by
Tang, Qingnong
,
Munro, Peter A.
,
McCarthy, Owen J.
Published in
Journal of dairy research
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Oscillatory Rheological Comparison of the Gelling Characteristics of Egg White, Whey Protein Concentrates, Whey Protein Isolate, and .beta.-Lactoglobulin
by
Tang, Qingnong
,
McCarthy, Owen J
,
Munro, Peter A
Published in
Journal of agricultural and food chemistry
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Oscillatory rheological study of the effects of pH and salts on gel development in heated whey protein concentrate solutions
by
Tang, Qingnong
,
McCarthy, Owen J.
,
Munro, Peter A.
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Journal of dairy research
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Oscillatory rheological study of the gelation mechanism of whey protein concentrate solutions: effects of physicochemical variables on gel formation
by
Tang, Qingnong
,
McCarthy, Owen J.
,
Munro, Peter A.
Published in
Journal of dairy research
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Oscillatory rheological study of the gelation mechanism of whey protein concentration solutions : effects of physicochemical variables on gel formation
by
QINGNONG TANG
,
MCCARTHY, O. J
,
MUNRO, P. A
Published in
Journal of dairy research
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Journal Of Dairy Research
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Journal Of Agricultural And Food Chemistry
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Agriculture
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Agriculture, Dairy & Animal Science
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Animal, Plant, Fungal And Microbial Proteins, Edible Seaweeds And Food Yeasts
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Gelation
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Rheology
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Viscosity
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Whey Protein
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Agriculture, Multidisciplinary
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Aislado De Proteinas
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Chemistry
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Concentrados De Proteina
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Concentre De Proteine
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Cambridge University Press:jisc Collections:full Collection Digital Archives (Stm And Hss) (218 Titles)
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