The microstructure and rheology of homogeneous and phase separated gelatine gels

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 311-317

  Ersch, Carsten ^a,c,d   van der Linden, Erik ^a,c   Venema, Paul ^c   Martin, Anneke ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b TNO   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

^d Arla Foods   (Denmark)

Author keywords

Gel microstructure; Gelatine gels; Globular proteins; Mixed gels; Molecular size ratio; Rheology

Indexed keywords

EID: 84973465879     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.05.022     Document Type: Article

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