Structural characterization of heat-induced whey protein hydrogels produced under the effects of moderate 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 biologically active substances (e.g. pharmaceuticals). The rates and pathways for the production...
| 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/1822/36028 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/36028 |