The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 707-720

  Munialo, Claire Darizu ^a,b   van der Linden, Erik ^a,b   Ako, Komla ^c,d   Nieuwland, Maaike ^a,e   Van As, Henk ^b   de Jongh, Harmen H J ^a,f  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c UNIV GRENOBLE ALPES   (France)

^d Univ Joseph Fourier Grenoble 1   (France)

^e TNO   (Netherlands)

^f ProtIn Consultancy   (Netherlands)

Author keywords

Dissipated energy; Pectin; Polysaccharide; Pullulan; Recoverable energy; Whey protein

Indexed keywords

ENERGY DISSIPATION; GELS; PROTEINS;

DISSIPATED ENERGY; ENERGY; GEL FORMATION; MECHANICAL; MECHANICAL DEFORMATION; PECTIN; PROTEIN GEL; PULLULANS; RECOVERABLE ENERGY; WHEY PROTEINS;

POLYSACCHARIDES;

EID: 84947953049     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.08.013     Document Type: Article

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