Gelation of food protein-protein mixtures
Abstract
Gelation of proteins is one of the principal means to give desirable texture to food products. Gelation of individual proteins in aqueous solution has been investigated intensively in the past, but in most food products the system contains mixtures of different types of proteins. Therefore one needs to consider interaction between different proteins both before and during gelation. Most food proteins can be classified as globular proteins, but...
Paper Details
Title
Gelation of food protein-protein mixtures
Published Date
Aug 1, 2019
Volume
270
Pages
147 - 164
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