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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...

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Detalles Bibliográficos
Autores principales:	Peng, Jinfeng, Calabrese, Vincenzo, Geurtz, Julia, Velikov, Krassimir P., Venema, Paul, van der Linden, Erik
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2019
Materias:	Food Engineering, Materials Science, and Nanotechnology
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

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