Development and characterization of acid-induced whey protein concentrate and egg white protein composite gel
Author:
Funder
Natural Science Foundation of Liaoning Province
Publisher
Elsevier BV
Subject
Food Science
Reference50 articles.
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3. Fabrication and characterization of acid-induced gels from thermally-aggregated egg white protein formed at alkaline condition;Alavi;Food Hydrocolloids,2020
4. Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins;Alavi;International Journal of Biological Macromolecules,2020
5. Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin;Alavi;Food Hydrocolloids,2018
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