Effect of monoglycerides and diglycerol-esters on viscoelasticity of heat-set whey protein emulsion gels
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.1999.00319.x/fullpdf
Reference41 articles.
1. VISCOELASTIC PROPERTIES OF HEAT-SET WHEY PROTEIN EMULSION GELS
2. Viscoelastic Properties of Protein-Stabilized Emulsions: Effect of Protein−Surfactant Interactions
3. Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels
4. E. Dickinson (1992 ).An Introduction to Food Colloids, Chapter 6 . Pp. 140, 173 . Oxford: Oxford University Press.
5. Food Macromolecules and Colloids
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