Firmness of pressure-induced casein and whey protein gels modulated by holding time and rate of pressure release

Titel:: Firmness of pressure-induced casein and whey protein gels modulated by holding time and rate of pressure release
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Fertsch, B.; Müller, M.; Hinrichs, J.
Stichworte:: Casein; gel; High Pressure; Structure; Whey protein
Zeitschriftentitel:: Innovative Food Science & Emerging Technologies
Jahr:: 2003
Band / Volume:: 4
Seitenangaben Beitrag:: 143--150
Volltext / DOI:: doi:10.1016/S1466-8564(03)00008-0
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