Whey protein aerated gels as a new product obtained using ambient temperature magnesium and iron(II) induced gelation

Acta Alimentaria

Volumn 43, Issue 3, 2014, Pages 465-472

  Tomczynska Mleko M ^a   Gustaw, W ^a   Piersiak, T ^b   Terpilowski K ^c   Solowiej B ^a   Wesolowska Trojanowska M ^a   Mleko, S ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^b MEDICAL UNIVERSITY OF LUBLIN   (Poland)

^c MARIA CURIE SK ODOWSKA UNIVERSITY   (Poland)

Author keywords

aeration; dairy; gelation; protein; whey

Indexed keywords

EID: 84905498615     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.43.2014.3.14     Document Type: Article

References (14)

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