Protein aggregates modulate the texture of emulsified and acidified acid milk gels

Author:

Gélébart Perrine,Riaublanc Alain,Famelart Marie-Hélène,Jonchère Camille,Beaumal Valérie,Anton MarcORCID,Garnier Catherine

Funder

the Regional councils of Brittany

Pays de la Loire

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference60 articles.

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3. Viscoelastic properties of mixed flour gels;Aguilera;Food Research International,1993

4. Spatial arrangement of casein micelles and whey protein aggregate inacid gels: Insight on mechanisms;Andoyo;Food Hydrocolloids,2015

5. Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation;Andoyo;Food Hydrocolloids,2014

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