Cold gelation of β-lactoglobulin oil-in-water emulsions

Author:

Sok Line Valérie Leung,Remondetto Gabriel E.,Subirade Muriel

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. Cold-set globular protein gels: interactions, structure and rheology as a function of protein concentration;Alting;Journal of Agricultural and Food Chemistry,2003

2. Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels;Alting;Food Hydrocolloids,2003

3. Protein–lipid interactions in food systems: a review;Alzagtat;International Journal of Food Sciences and Nutrition,2002

4. Official methods of analysis;AOAC,1984

5. Effects of calcium level on the structure of pre-heated whey protein isolate gels;Barbut;Lebensmittel-Wissenschaft und-Technologie,1995

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