Protein interactions and filler effects in heat-set gels based on egg

Author:

Kalkani A.,Paraskevopoulou A.,Kiosseoglou V.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference24 articles.

1. Generation of engineered structures in gels;Aguilera,1992

2. Physicochemical and rheological properties of milk fat globules with modified membranes;Aguilera;Milchwissenschaft,1988

3. Competitive adsorption between egg yolk lipoproteins and whey proteins on oil-in-water interfaces;Aluko;Colloid Surfaces: B,1998

4. Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions;Anton;Food Hydrocolloids,2001

5. Principals of objective texture measurement;Bourne,2002

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