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The mechanism behind microstructure formation in mixed whey protein–polysaccharide cold-set gels |
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| Authors: | Saskia de Jong H Jan Klok Fred van de Velde |
| Affiliation: | 1. TI Food & Nutrition (former known as Wageningen Centre for Food Sciences), P.O. Box 557, 6700 AN Wageningen, The Netherlands;2. NIZO food research, Texture Department, Kernhemseweg 2, P.O. Box 20, 6710 BA Ede, The Netherlands |
| Abstract: | |
| Keywords: | Carrageenan Gellan gum Locust bean gum Pectin Phase separation Whey protein CLSM Confocal microscopy Rheology Light scattering Acidification rate |
| 本文献已被 ScienceDirect 等数据库收录！ | |
