Protein gels

Proteins in Food Processing: Second Edition

Volumn , Issue , 2018, Pages 501-521

  Munialo, C D ^a   Euston, S R ^a   de Jongh, H H J ^b  

^a HERIOT WATT UNIVERSITY   (United Kingdom)

^b ProtIn Consultancy   (Netherlands)

Author keywords

Aggregation; Coarseness; Energy balance; Network structure; Protein gels; Recoverable energy; Strand thickness; Texture

Indexed keywords

EID: 85042626221     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-08-100722-8.00020-6     Document Type: Chapter

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