Starch gelatinization inside a whey protein gel formed by cold gelation

Published 2019 View Full Article

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Title
Starch gelatinization inside a whey protein gel formed by cold gelation
Authors
Keywords
Soft food, Composite gel, DSC/Hot-stage, Texture, Rheology, Microscopy
Journal
JOURNAL OF FOOD ENGINEERING
Volume 256, Issue -, Pages 18-27
Publisher
Elsevier BV
Online
2019-03-20
DOI
10.1016/j.jfoodeng.2019.03.013

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