Making Food Protein Gels via an Arrested Spinodal Decomposition
Author:
Affiliation:
1. Adolphe Merkle Institute, University of Fribourg, Route de l’ancienne Papeterie 1, Marly, Switzerland
2. Physical Chemistry, Lund University, Getingevägen 60, Lund, Sweden
Funder
Faculty of Science, Lund University
Adolphe Merkle Foundation
Vetenskapsr?det
Nestl? Research Center
Universit? de Fribourg
Publisher
American Chemical Society (ACS)
Subject
Materials Chemistry,Surfaces, Coatings and Films,Physical and Theoretical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jpcb.5b08864
Reference72 articles.
1. Formation and functionality of self-assembled whey protein microgels
2. Understanding foods as soft materials
3. Ageing and collapse in gels with long-range attractions
4. Phase Separation, Creaming, and Network Formation of Oil-in-Water Emulsions Induced by an Exocellular Polysaccharide
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