Journal Articles
Food Hydrocolloids
Year : 2019
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https://hal.univ-lorraine.fr/hal-02132372
Submitted on : Friday, May 17, 2019-9:56:52 AM
Last modification on : Wednesday, November 22, 2023-5:10:04 PM
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- HAL Id : hal-02132372 , version 1
- DOI : 10.1016/j.foodhyd.2018.11.002
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Christos Soukoulis, Sebastien Cambier, Tommaso Serchi, Maria Tsevdou, Claire Gaiani, et al.. Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage. Food Hydrocolloids, 2019, 89, pp.542-553. ⟨10.1016/j.foodhyd.2018.11.002⟩. ⟨hal-02132372⟩
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