Fabrication, characterization and controlled release properties of oat protein gels with percolating structure induced by cold gelation

Title
Fabrication, characterization and controlled release properties of oat protein gels with percolating structure induced by cold gelation
Authors
Keywords
Oat protein, Cold gelation, Percolating network, Mechanical properties, Sensitive compounds, Probiotics
Journal
FOOD HYDROCOLLOIDS
Volume 62, Issue -, Pages 21-34
Publisher
Elsevier BV
Online
2016-07-26
DOI
10.1016/j.foodhyd.2016.07.023

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