Cross-correlation analysis to quantify relative spatial distributions of fat and protein in super-resolution microscopy images of dairy gels-Reference-Cited by-同舟云学术

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Cross-correlation analysis to quantify relative spatial distributions of fat and protein in super-resolution microscopy images of dairy gels

Published:2019-12 Issue: Volume:97 Page:105225
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Glover Zachary J.,Bisgaard Anne Højmark,Andersen Ulf,Povey Megan J.,Brewer Jonathan R.,Simonsen Adam Cohen

Funder

Arla Foods a.m.b.a., Denmark

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference34 articles.

1. Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins;Ainis;Food Hydrocolloids,2019

2. Quantitative analysis of confocal laser scanning microscopy images of heat-set globular protein gels;Ako;Food Hydrocolloids,2009

3. Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products;Auty;Journal of Dairy Research,2001

4. Heat-set emulsion gels of casein micelles in mixtures with whey protein isolate;Balakrishnan;Food Hydrocolloids,2017

5. Rheological properties of acid milk gels as affected by the nature of the fat globule surface material and heat treatment of milk;Cho;International Dairy Journal,1999

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