Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage

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https://hal.univ-lorraine.fr/hal-02132372
Contributor : Claire Gaiani <>
Submitted on : Friday, May 17, 2019 - 9:56:52 AM
Last modification on : Saturday, May 18, 2019 - 1:16:28 AM

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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, Elsevier, 2019, 89, pp.542-553. ⟨10.1016/j.foodhyd.2018.11.002⟩. ⟨hal-02132372⟩

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