Production of whey protein hydrogels through application of electric fields
Whey protein based gelling systems may present several functional roles in food formulations by enhancing textural properties (e.g. mouthfeel), acting as stabilizing agents or by being used as carrier of bioactive substances (e.g. nutraceuticals). The rates and pathways for the production of a prote...
| Autor principal: | |
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| Outros Autores: | , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2013
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| Texto completo: | http://hdl.handle.net/1822/28351 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/28351 |