Study on the Rheological Properties and Volatile Release of Cold-Set Emulsion-Filled Protein Gels
Author:
Affiliation:
1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
2. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf503931y
Reference50 articles.
1. Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
2. GEL CHARACTERISTICS OF ?-LACTOGLOBULIN, WHEY PROTEIN CONCENTRATE AND WHEY PROTEIN ISOLATE
3. Effect of heat treatment on milk protein functionality at emulsion interfaces. A review
4. Acid-Induced Cold Gelation of Globular Proteins: Effects of Protein Aggregate Characteristics and Disulfide Bonding on Rheological Properties
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