Mechanical, rheological and structural properties of fiber-containing microgels based on whey protein and alginate

Author:

Leon Alicia Magaly,Aguilera José M.,Park Dong J.

Funder

Korea Food Research Institute

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference79 articles.

1. Stickiness in foods: A review of mechanisms and test methods;Adhikari;International Journal of Food Properties,2001

2. Texture-modified foods for the elderly: Status, technology and opportunities;Aguilera;Trends in Food Science & Technology,2016

3. Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran;Alakhrash;LWT - Food Science and Technology,2016

4. Health benefits of dietary fiber;Anderson;Nutrition Reviews,2009

5. Calcium-alginate-inulin microbeads as carriers for aqueous carqueja extract;Balanč;Journal of Food Science,2015

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