Evaluation of ionic calcium and protein concentration on heat- and cold-induced gelation of whey protein isolate gels as a potential food formulation for 3D food printing-Reference-Cited by-同舟云学术

Evaluation of ionic calcium and protein concentration on heat- and cold-induced gelation of whey protein isolate gels as a potential food formulation for 3D food printing

Published:2023-09 Issue: Volume:142 Page:108777
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Uribe-Alvarez Ricardo,Murphy Craig P.,Coleman-Vaughan Caroline^ORCID,O'Shea Norah

Funder

Department of Agriculture, Australian Government

Food Institutional Research Measure

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

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4. Heat-induced denaturation, aggregation and gelation of whey proteins;Brodkorb,2016

5. Influence of NaCl and CaCl2 on cold-set gelation of heat-denatured whey protein;Bryant;Journal of Food Science,2000

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