Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales

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Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels

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Materials Science, Biopolymer Gel, Engineering +7

Physical and Chemical Interactions in Cold Gelation of Food Proteins

Arno C. Alting, Harmen H. J. de Jongh, Ronald W. Visschers et al. · Journal of Agricultural and Food Chemistry · 2002 · 159 citations · Full text

Cold Gelation, Food Biophysics, Protein Phase Separation +17