STRUCTURE AS RELATED TO RHEOLOGICAL AND TEXTURAL PROPERTIES AND WATER BINDING CAPACITY OF β-LACTOGLOBULIN/XANTHAN GUM ELECTROSTATIC GELS IN ASSOCIATIVE CONDITIONS

被引：0
作者：
Le, Xuan Thang [1 ]
Turgeon, Sylvie L. [1 ]
机构：
[1] Univ Laval, Fac Agr & Food Sci, STELA Dairy Res Ctr, Pavillon Paul Comtois,2425 Rue Agr, Quebec City, PQ G1V 0A6, Canada
来源：
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 16 | 2012年 / 335卷
基金：
加拿大自然科学与工程研究理事会;
关键词：
PLASMA-PROTEIN GELS; MICROSTRUCTURE; GELATION; POLYSACCHARIDES; SYSTEMS;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：141 / 149
页数：9
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