Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH

Food Hydrocolloids

Volumn 77, Issue , 2018, Pages 397-406

  Ainis, William Nicholas ^a   Ersch, Carsten ^b   Ipsen, Richard ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Arla Foods   (Denmark)

Author keywords

DSC analysis; Gel microstructure; Mixed system; Rapeseed protein isolate; Synergistic gels; Whey protein isolate

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; FOOD PRODUCTS; GELATION; GELS; MIXING; OILSEEDS; PRODUCT DESIGN; RHEOLOGY;

DSC ANALYSE; GEL MICROSTRUCTURE; MIXED SYSTEMS; MIXING RATIOS; PROTEIN ISOLATES; RAPESED PROTEIN ISOLATE; RHEOLOGICAL PROPERTY; SYNERGISTIC GEL; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

PROTEINS;

EID: 85033665351     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.10.016     Document Type: Article

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