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Whey protein gelation : the effect of tryptic hydrolysis

The ability of whey proteins (WP) to form heat induced gels and provide texture is desirable for some “solid like” foods like processed meat, dairy and bakery products. However, this property limits the application of whey proteins in “liquid like” foods including beverages, baby formula and salad dressings [1]. Enzymatic hydrolysis impairs the gelation ability and improves the thermal stability of WP and can b...