Structure and stability of ion induced whey protein aerated gels
The microstructure and stability of aerated whey protein gels were determined. Foamed whey protein gels were obtained using a novel method applying a simultaneous gelation and aeration process. Whey protein gels were produced at different protein concentrations and pH by calcium ion induction at amb...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2013-06-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201303-0002_structure-and-stability-of-ion-induced-whey-protein-aerated-gels.php |