Image analysis of particulate whey protein gels

Food Hydrocolloids

Volumn 10, Issue 2, 1996, Pages 179-191

  Langton, Maud ^a   Hermansson, Anne Marie ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

AGGLOMERATION; GELS; HEATING RATE; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; IMAGE ANALYSIS; LIGHT TRANSMISSION; MICROSTRUCTURE; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PORE SIZE; PROTEINS;

GEL NETWORKS; IMAGE-ANALYSIS; METHOD OF IMAGES; PARTICLES SIZES; PARTICULATES; PREPARATION CONDITIONS; PROTEIN GEL; SALT ADDITION; SPHERICAL SHAPE; WHEY PROTEINS;

SCANNING ELECTRON MICROSCOPY;

EID: 21344443631     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(96)80033-6     Document Type: Article

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