Textural and waterbinding behaviors of β-lactoglobulin-xanthan gum electrostatic hydrogels in relation to their microstructure

Food Hydrocolloids

Volumn 49, Issue , 2015, Pages 216-223

  Le, Xuan T ^a   Turgeon, Sylvie L ^a  

^a UNIVERSITÉ LAVAL   (Canada)

Author keywords

Gel property; Gelation; Image analysis; Microstructure

Indexed keywords

BIOREACTORS; CENTRIFUGATION; ELECTROSTATICS; GELATION; GELS; HYDROGELS; MEDICAL APPLICATIONS; PORE SIZE; SCAFFOLDS (BIOLOGY);

CONDITION; GEL PROPERTIES; IMAGE-ANALYSIS; LACTOGLOBULIN; PROPERTY; QUIESCENT CONDITIONS; STRUCTURE/TEXTURE; TOTAL SOLID CONCENTRATIONS; WATER BINDING; WATER LOSS;

MICROSTRUCTURE;

EID: 84927627905     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.03.007     Document Type: Article

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