Mixed gels of gelatin and whey proteins, formed by combining temperature and high pressure

Food Hydrocolloids

Volumn 11, Issue 4, 1997, Pages 457-470

  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

HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; LIGHT TRANSMISSION; PORE SIZE; PROTEINS; SIZE DISTRIBUTION; TENSILE TESTING;

AGGREGATED NETWORKS; FORMATION METHOD; GEL FORMATION; GELATIN GELS; HIGH PRESSURE; MIXED GEL; PHASE-SEPARATED SYSTEMS; POLYMER NETWORKS; WHEY PROTEINS; WHEY PROTEINS CONCENTRATE;

GELS;

EID: 21944445586     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(97)80044-6     Document Type: Article

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