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Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels

Article ID Journal Published Year Pages File Type
604661 Food Hydrocolloids 2015 12 Pages PDF
Keywords
TextureRheologyMicrostructureWater holding capacityAcid milk gelsGelatin
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels
Authors
Zhihua Pang, Hilton Deeth, Ranjan Sharma, Nidhi Bansal,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Texture
Rheology
Microstructure
Water holding capacity
Acid milk gels
Gelatin
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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