An ISO-Protein Model Food System for Evaluating Food Texture Effects
Author:
Affiliation:
1. Department of Food, Bioprocessing and Nutrition Sciences; North Carolina State University; 100 Schaub Hall, Campus Box 7624 Raleigh NC 27695-7624
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12182/fullpdf
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4. Micro-phase separation explains the abrupt structural change of denatured globular protein gels on varying the ionic strength or the pH;Ako;Soft Matter,2009
5. Protein source, quantity, and time of consumption determine the effect of proteins on short-term food intake in young men;Anderson;J. Nutr.,2004
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