The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Food Hydrocolloids

Volumn 77, Issue , 2018, Pages 75-84

  Ben Harb, S ^a   Panouille M ^a   Huc Mathis, D ^a   Moulin, G ^a   Saint Eve, A ^a   Irlinger, F ^a   Bonnarme, P ^a   Michon, C ^a   Souchon, I ^a  

^a UMR SayFood   (France)

Author keywords

Confocal microscopy; Dairy products; Gels; Plant protein; Rheology

Indexed keywords

ENZYMES; FOOD PRODUCTS; FOOD STORAGE; GELATION;

ACID TREATMENTS; CHYMOSIN; ENZYME TREATMENT; GLUCONO-DELTA-LACTONE; MICRO-STRUCTURAL PROPERTIES; MILK GELS; MIXED GEL; PLANT PROTEINS; RHEOLOGICAL PROPERTY; THERMAL;

GELS;

EID: 85031322411     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.09.022     Document Type: Article

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