Relationship between Formulation, Gelation Kinetics, Micro/Nanostructure and Rheological Properties of Sodium Caseinate Nanoemulsion-Based Acid Gels for Food Applications
Montes de Oca-Ávalos, Juan M., Borroni, Virginia, Huck-Iriart, Cristián, Navarro, Alba S., Candal, Roberto J., Herrera, María L.Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-019-02394-9
Date:
December, 2019
Fichier:
PDF, 7.71 MB
2019
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