Shiroodi, Setareh Ghorban <br/><br/>
The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel.  [electronic resource] 

 -  The Journal of dairy research  Nov 2015 
 - 506-12 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1469-7629 
<br/><br/><label>Standard No.: </label>10.1017/S0022029915000370  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Gels--chemistry<br/>Hydrogen-Ion Concentration<br/>Materials Testing<br/>Polysaccharides, Bacterial--chemistry<br/>Rheology<br/>Temperature<br/>Whey Proteins--chemistry<br/>beta-Glucans--chemistry