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 wit...

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Detalles Bibliográficos
Autores principales: Tomczyńska-Mleko, Marta, Terpiłowski, Konrad, Mleko, Stanisław, Kwiatkowski, Cezary, Kawecka-Radomska, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2014
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4512276/
https://www.ncbi.nlm.nih.gov/pubmed/26213522
http://dx.doi.org/10.1007/s11483-014-9384-x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4512276/
https://www.ncbi.nlm.nih.gov/pubmed/26213522
http://dx.doi.org/10.1007/s11483-014-9384-x

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