Aerated whey protein gels as new food matrices: Effect of thermal treatment over microstructure and textural properties

Journal of Food Engineering

Volumn 163, Issue , 2015, Pages 37-44

  Orrego, Macarena ^a   Troncoso, Elizabeth ^a   Zúñiga, Rommy N ^a  

^a UNIVERSIDAD TECNOLÓGICA METROPOLITANA   (Chile)

Author keywords

Aerated gel; Gas hold up; Microstructure; Textural properties; Whey protein

Indexed keywords

DISPERSIONS; GELS; MICROSTRUCTURE; PRODUCT DEVELOPMENT; PROTEINS;

COMPRESSION STRESS; GAS HOLD UP; MECHANICAL AGITATION; TEXTURAL PROPERTIES; THERMAL TREATMENT TEMPERATURE; TREATMENT CONDITIONS; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

HEAT TREATMENT;

EID: 84928794622     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.04.027     Document Type: Article

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