Viscoelastic Properties of Heat-Set Whey Protein-Stabilized Emulsion Gels with Added Lecithin
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb12208.x/fullpdf
Reference45 articles.
1. Properties of Mixed and Filled-type Dairy Gels
2. Progel and gel formation and reversibility of gelation of whey, soybean, and albumen protein gels
3. Effects of anions on thermally induced whey protein isolate gels
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