Modulating the aggregation behaviour to restore the mechanical response of acid induced mixed gels of sodium caseinate and soy proteins

Food Hydrocolloids

Volumn 58, Issue , 2016, Pages 215-223

  Martin, Anneke H ^a,b   De Los Reyes Jiménez, Marta L ^a,c   Pouvreau, Laurice ^a,d  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b TNO   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

^d NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Acidification; Aggregation; Fracture stress; Gel; Sodium caseinate; Soy proteins

Indexed keywords

EID: 84960111522     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.02.029     Document Type: Article

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