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

Lavoisier, Anaïs; Vilgis, Thomas A.; Aguileraa, José Miguel

doi:10.1016/j.crfs.2019.10.001

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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

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Lavoisier, Anaïs
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;
Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile;

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Vilgis, Thomas A.
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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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.

Cite as: https://hdl.handle.net/21.11116/0000-0005-8C9C-E

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