Interactions in casein micelle - Pea protein system (Part II): Mixture acid gelation with glucono-δ-lactone

Food Hydrocolloids

Volumn 73, Issue , 2017, Pages 344-357

  Mession, Jean Luc ^a,b   Roustel, Sébastien ^b   Saurel, Rémi ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b ENILBIO   (France)

Author keywords

Acid induced gelation; Casein micelles; Legumin 11S; Pea proteins; Protein mixtures; Thermal aggregation; Vicilin 7S

Indexed keywords

EID: 85025827872     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.06.029     Document Type: Article

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