Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 216-224

  Jose, Jissy ^a,b   Pouvreau, Laurice ^a,c   Martin, Anneke H ^a,d  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

^d TNO   (Netherlands)

Author keywords

Coarseness; Gel stiffness; Gelation; Soy proteins; Water holding; Whey proteins

Indexed keywords

FOOD PRODUCTS; IONIC STRENGTH; LIGHT SCATTERING; MIXING; PRODUCT DESIGN; PROTEINS; STIFFNESS;

AGGREGATION PHENOMENA; COARSENESS; GEL STIFFNESS; MECHANICAL RESPONSE; PROTEIN SYSTEM; SOY PROTEIN; STRUCTURAL AND MECHANICAL PROPERTIES; TOTAL PROTEIN CONCENTRATION; WATER HOLDING; WHEY PROTEINS;

GELATION;

EID: 84962691539     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.03.031     Document Type: Article

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