Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content

Published 2019 View Full Article

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Title
Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content
Authors
Keywords
Ethanol-induced, Emulsion gel, Rheology, Mechanical properties, Microstructure
Journal
FOOD CHEMISTRY
Volume 291, Issue -, Pages 22-29
Publisher
Elsevier BV
Online
2019-04-02
DOI
10.1016/j.foodchem.2019.04.011

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