Cold gelation of β-lactoglobulin in the presence of iron

Journal of Food Science

Volumn 67, Issue 2, 2002, Pages 586-595

  Remondetto, G E ^a   Paquin, P ^a   Subirade, Muriel ^a  

^a UNIVERSITÉ LAVAL   (Canada)

Author keywords

Gel properties; Iron; Mechanical properties; Microstructure; lactoglobulin

Indexed keywords

EID: 0036214404     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10643.x     Document Type: Article

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