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Cited article:

Rheological characterization and heat gelation of whey protein concentrate
Caractéristiques rhéologiques et gélification thermique du concentré de protéines de lactosérum

P. Gault, M. Mahaut, J. Korolczuk

Lait, 70 3 (1990) 217-232

Accepted: 1990-03-07

DOI: https://doi.org/10.1051/lait:1990318

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Protein denaturation and functional properties of Lenient Steam Injection heat treated whey protein concentrate

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Innovative Food Science & Emerging Technologies 13 178 (2012)
DOI: 10.1016/j.ifset.2011.11.005
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Foaming and Emulsifying Properties of Whey Protein Concentrates As Affected by Lipid Composition

M.N. VAGHELA and A. KILARA
Journal of Food Science 61 (2) 275 (1996)
DOI: 10.1111/j.1365-2621.1996.tb14175.x
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Thermal denaturation and heat-induced gelation properties of β-lactoglobulin. Effects of some chemical parameters

Tong Xun Liu, Perla Relkin and Bernard Launay
Thermochimica Acta 246 (2) 387 (1994)
DOI: 10.1016/0040-6031(94)80104-5
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Whey protein concentrates and isolates: Processing and functional properties

C. V. Morr and E. Y. W. Ha
Critical Reviews in Food Science and Nutrition 33 (6) 431 (1993)
DOI: 10.1080/10408399309527643
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