Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity
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Title
Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity
Authors
Keywords
Protein-polysaccharide interactions, Food gelling systems, Hydrocolloids
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 116, Issue -, Pages 303-317
Publisher
Elsevier BV
Online
2021-07-24
DOI
10.1016/j.tifs.2021.07.030
References
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