Work

Acid-induced gelation of whey protein aggregates: Kinetics, gel structure and rheological properties

Year: 2018

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2018.02.043

Authors: Anna Kharlamova, Christophe Chassenieux, Taco Nicolai

Institutions: Centre National de la Recherche Scientifique, Le Mans Université, Institut des Molécules et Matériaux du Mans

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: British Burn Association, Conseil Régional de Bretagne, Institut National de la Recherche Agronomique, Conseil Régional des Pays de la Loire

OpenAlex ID: W2779487865

FWCI: 9.593

Cites: 77

Cited by: 87

Related to: 10