Work

Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding

Year: 2016

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2016.03.031

Authors: Jissy Jose, Laurice Pouvreau, Anneke H. Martin

Institutions: TiFN, Wageningen University & Research, Nederlands Instituut Voor Zuivel Oonderzoek, Netherlands Organisation for Applied Scientific Research

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W2302915062

FWCI: 5.007

Cites: 40

Cited by: 120

Related to: 10