Surface Properties of Aerated Ion-induced Whey Protein Gels
نویسندگان
چکیده
منابع مشابه
Surface Properties of Aerated Ion-induced Whey Protein Gels
Aerated whey protein gels were formed using calcium chloride, magnesium chloride or iron (II) chloride induced gelation of pre-denatured protein dispersions. The structure of the obtained gel surface depends on the type and concentration of added salt. Higher cation concentration produced gels a with higher quadratic mean of the surface roughness and maximum roughness height. Aerated gels of op...
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ژورنال
عنوان ژورنال: Food Biophysics
سال: 2014
ISSN: 1557-1858,1557-1866
DOI: 10.1007/s11483-014-9384-x