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  Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel

Lavoisier, A., Vilgis, T. A., & Aguileraa, J. M. (2019). Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel. Current Research in Food Science, 1, 31-42. doi:10.1016/j.crfs.2019.10.001.

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Item Permalink: https://hdl.handle.net/21.11116/0000-0005-8C9C-E Version Permalink: https://hdl.handle.net/21.11116/0000-0005-8C9D-D
Genre: Journal Article

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1-s2.0-S2665927119300073-main.pdf (Publisher version), 5MB
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2019
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 Creators:
Lavoisier, Anaïs1, 2, Author           
Vilgis, Thomas A.1, Author           
Aguileraa, José Miguel2, Author
Affiliations:
1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              
2Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile, ou_persistent22              

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Language(s): eng - English
 Dates: 2019-10-18
 Publication Status: Published online
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Type: -
 Identifiers: DOI: 10.1016/j.crfs.2019.10.001
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Title: Current Research in Food Science
Source Genre: Journal
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Publ. Info: Elsevier
Pages: - Volume / Issue: 1 Sequence Number: - Start / End Page: 31 - 42 Identifier: ISSN: 2665-9271
CoNE: https://pure.mpg.de/cone/journals/resource/2665-9271