Dataset on the elastic modulus of heat-set whey protein isolate/xanthan gum mixed biopolymer hydrogels filled with glass microspheres: A model particle-filled composite food system

This article presents data related to the research article entitled ‘Considerations for readdressing theoretical descriptions of particle-filled composite food gels’ [1]. The elastic modulus of mixed biopolymer composite gels consisting of heat-set whey protein isolate and xanthan gum (WPI-X) filled...

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Detalles Bibliográficos
Autores principales: Gravelle, Andrew J., Nicholson, Reed A., Barbut, Shai, Marangoni, Alejandro G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Agricultural and Biological Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6580114/
https://www.ncbi.nlm.nih.gov/pubmed/31431908
http://dx.doi.org/10.1016/j.dib.2019.104066

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6580114/
https://www.ncbi.nlm.nih.gov/pubmed/31431908
http://dx.doi.org/10.1016/j.dib.2019.104066

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