Thermally induced gelation behavior and fractal analysis of ovalbumin-carboxymethylcellulose electrostatic complexes

Published 2019 View Full Article

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Title
Thermally induced gelation behavior and fractal analysis of ovalbumin-carboxymethylcellulose electrostatic complexes
Authors
Keywords
Ovalbumin, Carboxymethylcellulose, Rheological properties, Confocal laser scanning microscopy, Gel strength
Journal
FOOD HYDROCOLLOIDS
Volume 91, Issue -, Pages 214-223
Publisher
Elsevier BV
Online
2019-01-10
DOI
10.1016/j.foodhyd.2019.01.027

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