Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure

Food Hydrocolloids

Volumn 21, Issue 5-6, 2007, Pages 961-976

  van den Berg, L ^a,b,c   van Vliet, T ^a,b   van der Linden, E ^b   van Boekel, M A J S ^b   van de Velde, F ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Correlation; Fracture mechanisms; Microstructure; Mixed gels; Polysaccharides; Sensory; Serum; Whey proteins

Indexed keywords

EID: 33947156249     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.08.017     Document Type: Article

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