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Rheology and microstructure of kefiran and whey protein mixed gels
The effect of kefiran on cold-set gelation of whey protein isolate (WPI) at 25 °C was studied using rheological measurements and environmental scanning electron microscopy (ESEM). The gelation of samples was induced by the addition of glucono-δ-lactone to the dispersions. WPI concentration was maint...
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| 發表在: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2017
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5380631/ https://ncbi.nlm.nih.gov/pubmed/28416866 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2553-4 |
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