Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates

Food Chemistry, 219, 2017, 169–178 http://dx.doi.org/10.1016/j.foodchem.2016.09.137 A β-Lactoglobulin fraction (r-βLg) was isolat...