Effect of pH on Structural Properties of Heat-Induced Whey Protein Gels
Subject Areas : food microbiologyF. Farrokhi 1 , M.R. Ehsani 2 , F. Badii 3 , M. Hashemi 4
1 - PhD Graduated of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Associate Professor, Agricultural Engineering Research Institute (AERI), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran.
4 - Associate Professor, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran.
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