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Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods
Whey protein in the form of isolate or concentrate is widely used in food industries due to its functionality to form gel under certain condition and its nutritive value. Controlling or manipulating the formation of gel aggregates is used often to evaluate food texture. Many researchers made use of...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Hindawi
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5987291/ https://www.ncbi.nlm.nih.gov/pubmed/29951523 http://dx.doi.org/10.1155/2018/7673259 |