Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure
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Title
Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure
Authors
Keywords
Protein mixtures, Glucono-δ-lactone (GDL), Cold-set gels, Small amplitude oscillatory shear (SAOS), Large amplitude oscillatory shear (LAOS), Lissajous plots
Journal
FOOD HYDROCOLLOIDS
Volume 125, Issue -, Pages 107376
Publisher
Elsevier BV
Online
2021-11-19
DOI
10.1016/j.foodhyd.2021.107376
References
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