Authors: TANG QN MCCARTHY OJ MUNRO PA

Citation: Qn. Tang et al., EFFECTS OF PH ON WHEY-PROTEIN CONCENTRATE GEL PROPERTIES - COMPARISONS BETWEEN SMALL DEFORMATION DYNAMIC AND LARGE-DEFORMATION (FAILURE) TESTING, Journal of texture studies, 26(3), 1995, pp. 255-272

Authors: TANG QN MCCARTHY OJ MUNRO PA

Citation: Qn. Tang et al., OSCILLATORY RHEOLOGICAL STUDY OF THE EFFECTS OF PH AND SALTS ON GEL DEVELOPMENT IN HEATED WHEY-PROTEIN CONCENTRATE SOLUTIONS, Journal of Dairy Research, 62(3), 1995, pp. 469-477

Authors: TANG QN MCCARTHY OJ MUNRO PA

Citation: Qn. Tang et al., OSCILLATORY RHEOLOGICAL COMPARISON OF THE GELLING CHARACTERISTICS OF EGG-WHITE, WHEY-PROTEIN CONCENTRATES, WHEY-PROTEIN ISOLATE, AND BETA-LACTOGLOBULIN, Journal of agricultural and food chemistry, 42(10), 1994, pp. 2126-2130

Authors: TANG QN MCCARTHY OJ MUNRO PA

Citation: Qn. Tang et al., OSCILLATORY RHEOLOGICAL STUDY OF THE GELATION MECHANISM OF WHEY-PROTEIN CONCENTRATE SOLUTIONS - EFFECTS OF PHYSICOCHEMICAL VARIABLES ON GELFORMATION, Journal of Dairy Research, 60(4), 1993, pp. 543-555

Authors: TANG QN MUNRO PA MCCARTHY OJ

Citation: Qn. Tang et al., RHEOLOGY OF WHEY-PROTEIN CONCENTRATE SOLUTIONS AS A FUNCTION OF CONCENTRATION, TEMPERATURE, PH AND SALT CONCENTRATION, Journal of Dairy Research, 60(3), 1993, pp. 349-361