Fabrication, characterization and controlled release properties of oat protein gels with percolating structure induced by cold gelation

Food Hydrocolloids

Volumn 62, Issue , 2017, Pages 21-34

  Yang, Chen ^a   Wang, Yixiang ^a   Chen, Lingyun ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Cold gelation; Mechanical properties; Oat protein; Percolating network; Probiotics; Sensitive compounds

Indexed keywords

EID: 84979730321     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.07.023     Document Type: Article

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