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Effects of pH on whey protein concentrate gel properties : comparisons between small deformation (dynamic) and large deformation (failure) testing

Q. Tang ; O. Mac Carthy ; P. Munro | 1995

Mixed gels of k-carrageenan (C) and a galactomannan gum, viz., locust bean (L), tara (T) and guar (G) in ratios of 7:3 and 1:1 (total concentration 1%), were examined for their rheological properties and by a sensory evaluation. Texture, creep a[...]

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