| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538686 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Aggregation of oppositely charged lipid droplets creates novel food textures. ⺠Texture can be modified by controlling electrostatic interactions (pH and salt). ⺠Gels can be formed by heating above the thermal denaturation temperature.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yingyi Mao, David Julian McClements,