Heat-induced gelation of individual whey proteins a dynamic rheological study
Heat-induced gelation of the bovine whey proteins [serum albumin (BSA), β-lactoglobulin (β-Lg) and α-lactalbumin (α-La)] has been studied individually and in mixture at different conditions by a dynamic rheological method. Values in the shear stiffness modulus (/G*/) appeared on heating at low protein concentration for BSA (∼2%) and at intermediate concentration for β-Lg (∼ 5%). α-La did not form