Modulation of the rheological properties and microstructure ofcollagen by addition of co-gelling proteins

Food Hydrocolloids

Volumn 49, Issue , 2015, Pages 118-126

  Oechsle, Anja Maria ^a   Häupler, Michaela ^a,b   Gibis, Monika ^a   Kohlus, Reinhard ^a   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Blood plasma protein; Filled collagen type I gel; Gluten; Soy protein isolate; Whey protein isolate

Indexed keywords

BLOOD; COLLAGEN; ELASTICITY; GELATION; GELS; MICROSTRUCTURE; MOLECULAR WEIGHT; PHASE SEPARATION; SCANNING ELECTRON MICROSCOPY;

BLOOD PLASMA; BLOOD PLASMA PROTEIN; COLLAGEN GELS; COLLAGEN TYPE I; FILLED COLLAGEN TYPE I GEL; GLUTEN; MATRIX; PLASMA PROTEIN; SOY PROTEIN ISOLATES; WHEY PROTEIN ISOLATE;

ELASTIC MODULI;

EID: 84926300333     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.03.013     Document Type: Article

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