The mechanism behind microstructure formation in mixed whey protein-polysaccharide cold-set gels

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 755-764

  de Jong, Saskia ^a,b   Klok, H Jan ^a,b   van de Velde, Fred ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Acidification rate; Carrageenan; CLSM; Confocal microscopy; Gellan gum; Light scattering; Locust bean gum; Pectin; Phase separation; Rheology; Whey protein

Indexed keywords

ACIDIFICATION; AGGREGATES; CONFOCAL MICROSCOPY; ELASTICITY; GELATION; GELS; MICROSTRUCTURE; PHASE SEPARATION; PROTEINS;

ACIDIFICATION RATE; CARRAGEENANS; CLSM; GELLAN GUM; IMPORTANT FEATURES; LOCUST BEAN GUM; MICROSTRUCTURE FORMATION; PECTIN; PROTEIN AGGREGATES; WHEY PROTEINS;

LIGHT SCATTERING;

EID: 54049139546     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.03.017     Document Type: Article

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