Modulating the textural characteristics of whey protein nanofibril gels with different concentrations of calcium chloride

Journal of Dairy Research

Volumn 83, Issue 1, 2016, Pages 109-114

  Farjami, Toktam ^a   Madadlou, Ashkan ^a   Labbafi, Mohsen ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

chloride; cold set gel; nanofibril; Whey proteins

Indexed keywords

CALCIUM CHLORIDE; GEL; NANOFIBER; WHEY PROTEIN;

CHEMISTRY; FLOW KINETICS; FOOD HANDLING; GEL; SCANNING ELECTRON MICROSCOPY;

CALCIUM CHLORIDE; FOOD TECHNOLOGY; GELS; MICROSCOPY, ELECTRON, SCANNING; NANOFIBERS; RHEOLOGY; WHEY PROTEINS;

EID: 84958660629     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029915000667     Document Type: Article

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