Citric acid cross-linking of heat-set whey protein hydrogel influences its textural attributes and caffeine uptake and release behaviour

International Dairy Journal

Volumn 61, Issue , 2016, Pages 142-147

  Zand Rajabi, Hadiseh ^a   Madadlou, Ashkan ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

CITRIC ACID; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELS; HYDROGELS; PROTEINS;

CROSS LINKAGES; CROSS-LINKED HYDROGELS; IMMERSION IN WATERS; PRELOADING; PROTEIN HYDROGELS; TEXTURAL ATTRIBUTES; WATER HOLDING CAPACITY; WHEY PROTEINS;

CAFFEINE;

EID: 84978173617     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2016.05.008     Document Type: Article

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