Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology
Reference28 articles.
1. Enzymic crosslinking as a tool for food colloid rheology control and interfacial stabilization
2. Heat Gelation of Oil-in-Water Emulsions Stabilized by Whey Protein
3. Microstructure of Whey Protein Isolate Gels Containing Emulsified Butterfat Droplets
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