Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage - Université de Lorraine Access content directly
Journal Articles Food Hydrocolloids Year : 2019

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hal-02132372 , version 1 (17-05-2019)

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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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