Relating water holding of ovalbumin gels to aggregate structure

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 87-94

  Nieuwland, Maaike ^a,b   Bouwman, Wim G ^c   Pouvreau, Laurice ^a,d   Martin, Anneke H ^a,b   de Jongh, Harmen H J ^a,e  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b TNO   (Netherlands)

^c DELFT UNIVERSITY OF TECHNOLOGY   (Netherlands)

^d NIZO FOOD RESEARCH   (Netherlands)

^e ProtIn Consultancy   (Netherlands)

Author keywords

Aggregate morphology; Aggregate size; Gels; Ovalbumin; Spin echo small angle neutron scattering; Water holding

Indexed keywords

EID: 84936853236     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.06.018     Document Type: Article

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