Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk - Concepedia

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Publication | Closed Access

Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk

49

Citations

14

References

2016

Year

Patrizia Buldo, Connie Benfeldt, Juan Pablo Carey, Ditte Marie Folkenberg, Hanne Bak Jensen, Sander Sieuwerts, Kalliopi Vlachvei, Richard Ipsen

Food Hydrocolloids

EngineeringBiochemistryAcidified MilkBiotechnologyFood ProcessingFood StructureHigh Acyl GellanMilk ProteinsBiomolecular Engineering

References

	Year	Citations

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