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Heat-induced gelation of β-lactoglobulin. Influence of pH, ionic strength and presence of other whey proteins
Aptitude à la gélification thermique de la β-lactoglobuline : influence du pH, de l'environnement ionique et de la présence des autres protéines du lactosérum

P. Gault and J. Fauquant

Lait, 72 6 (1992) 491-510

Accepted: 12 June 1992

DOI: https://doi.org/10.1051/lait:1992636

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