Rheology, texture and microstructure of gelatin gels with and without milk proteins

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 484-493

  Pang, Zhihua ^a   Deeth, Hilton ^a   Sopade, Peter ^a   Sharma, Ranjan ^b   Bansal, Nidhi ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b Dairy Innovation Australia   (Australia)

Author keywords

Gelatin; Gelation; Microstructure; Milk proteins; Rheology; Texture

Indexed keywords

ELASTICITY; GELATION; GELS; PH EFFECTS; PROTEINS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY;

GELATIN; GELATIN GELS; MICRO-STRUCTURAL PROPERTIES; MILK PROTEIN; PROTEIN CONCENTRATES; RHEOLOGICAL PROPERTY; SKIM MILK POWDER; SMALL DEFORMATION RHEOLOGIES; TEXTURE AND MICROSTRUCTURES; WHEY PROTEIN ISOLATE;

MICROSTRUCTURE;

EID: 84886299549     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.07.007     Document Type: Article

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