Mixtures of whey protein microgels and soluble aggregates as building blocks to control rheology and structure of acid induced cold-set gels: Food Colloids 2010: On the Road from Interfaces to Consumers

Mixtures of whey protein microgels and soluble aggregates as building blocks to control rheology and structure of acid induced cold-set gels Food Colloids 2010: On the Road from Interfaces to Consumers

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Bibliographic Details
Published in:Food hydrocolloids Vol. 25; no. 4; pp. 734 - 742
Main Authors: DONATO, L, KOLODZIEJCYK, E, ROUVET, M
Format: Journal Article
Language:English
Published: Oxford Elsevier 2011
Subjects:
Biological and medical sciences
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Milk and cheese industries. Ice creams
Acid gelation
Milk protein
Soluble aggregates
Rheology
Gelation
Microgels
Turbidimetry
Whey protein
Whey proteins
Mixture
Rheological properties
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Description
ISSN:0268-005X
1873-7137