Effect of thermal treatments on large and small deformation properties of whey protein/pectin mixed gels

Real food systems are always a combination of structuring biopolymers with inclusions of different solutes such as water and lipids. A better understanding of mixed gelled systems is critical to gain a better control of formulated foods. Whey proteins and polysaccharides are two gelling biopolymers...

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Bibliographische Detailangaben

Hauptverfasser:	Turgeon, S. L., Beaulieu, M.
Format:	Tagungsbericht
Sprache:	eng
Online-Zugang:	Volltext
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