Effect and mechanism of calcium ions on the gelation properties of cellulose nanocrystals-whey protein isolate composite gels
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Title
Effect and mechanism of calcium ions on the gelation properties of cellulose nanocrystals-whey protein isolate composite gels
Authors
Keywords
Ion-induced gelation, Gel characteristics, Nanocellulose, Mixed gels, Molecular conformations
Journal
FOOD HYDROCOLLOIDS
Volume 111, Issue -, Pages 106401
Publisher
Elsevier BV
Online
2020-10-10
DOI
10.1016/j.foodhyd.2020.106401
References
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