Fine-stranded mixed gels of whey proteins and gelatin

Food Hydrocolloids

Volumn 10, Issue 1, 1996, Pages 51-62

  Walkenström, Pernilla ^a   Hermansson, Anne Marie ^a  

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

Author keywords

[No Author keywords available]

Indexed keywords

GELS; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; PHASE SEPARATION; PROTEINS; RHEOLOGY; TENSILE TESTING;

BICONTINUOUS; GEL FORMATION; MICROSTRUCTURAL PHASIS; MIXED GEL; NETWORK STRUCTURES; OSCILLATORY MEASUREMENTS; PH VALUE; RHEOLOGICAL PROPERTY; WHEY PROTEINS; WHEY PROTEINS CONCENTRATE;

MICROSTRUCTURE;

EID: 21344456101     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(96)80054-3     Document Type: Article

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