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Composite Gels Containing Whey Protein Fibrils and Bacterial Cellulose Microfibrils
In this study, we investigated the gelation of WPI fibrils in the presence of bacterial cellulose (BC) microfibrils at pH 2 upon prolonged heating. Rheology and microstructure were investigated as a function of BC microfibril concentration. The presence of BC microfibrils did not influence the gelat...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6593742/ https://www.ncbi.nlm.nih.gov/pubmed/31038744 http://dx.doi.org/10.1111/1750-3841.14509 |