Microstructural Analysis of Network Formation in Milk Protein-Polysaccharide Mixtures by Timelapse Confocal Laser Scanning Microscopy

Author:

Brüls-Gill Mariska,Foroutanparsa Sanam,Merland Théo,Maljaars Elizabeth P.,Olsthoorn Maurien,Tas Roderick P.,Voets Ilja

Publisher

Elsevier BV

Reference27 articles.

1. Interactions between carrageenans and milk proteins: A microstructural and rheological study;References Arltoft;Biomacromolecules,2007

2. Quantitative image analysis of influence of polysaccharides on protein network formation in GDL-acidified milk gels;M Br�ls;Food Structure,2023

3. Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk;P Buldo;Food Hydrocolloids,2016

4. Production of exopolysaccharides by lactic acid bacteria and dairy propionibacteria;J Cerning;Le Lait,1995

5. Polysaccharide-protein interactions in dairy matrices, control and design of structures;M Corredig;Food Hydrocolloids,2011

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