The Young's Modulus, Fracture Stress, and Fracture Strain of Gellan Hydrogels Filled with Whey Protein Microparticles
Author:
Affiliation:
1. Dept. of Food Science Univ. of Wisconsin‐Madison 1605 Linden Drive Madison Wis. 53706 U.S.A
Funder
National Institute of Food and Agriculture
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.13714
Reference34 articles.
1. The interactions between oil droplets and gel matrix affect the lubrication properties of sheared emulsion-filled gels
2. Development of Reduced-calorie foods: Microparticulated whey proteins as fat mimetics in semi-solid food emulsions
3. Protein Stabilization of Emulsions and Foams
4. Milk protein interfacial layers and the relationship to emulsion stability and rheology
5. Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions
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