Instantaneous gelation of acid milk gels via customized temperature-time profiles: Screening of concentration and pH suitable for temperature triggered gelation towards 3D-printing

Author:

Nöbel Stefan,Seifert Benjamin,Daffner Kilian,Schäfer Johannes,Hinrichs Jörg

Funder

Forschungskreis der Ernährungsindustrie

Engineering and Physical Sciences Research Council

Max-Buchner-Forschungsstiftung

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

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2. Design and characterization of casein-whey protein suspensions via the pH-temperature-route for application in extrusion-based 3D-Printing;Daffner;Food Hydrocolloids, xxx,2020

3. Exploring the frontiers of colloidal behaviour where polymers and particles meet;Dickinson;Food Hydrocolloids,2016

4. Milch und Milcherzeugnisse – bestimmung des Lactose- und D-Galactosegehalts – enzymatisches Verfahren;DIN 10344,2015

5. Major role of voluminosity in the compressibility and sol-gel transition of casein micelle dispersions concentrated at 7°C and 20°C;Doudiès;Foods,2019

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