Work

Gelation of globular protein in presence of low methoxyl pectin: effect of Na and/or Ca ions on rheology and microstructure of the systems

Year: 2005

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2004.10.019

Authors: L DONATO, C GARNIER, B NOVALES, J DOUBLIER

Institution: Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2048616682

FWCI: 5.855

Cites: 34

Cited by: 36

Related to: 10