Browse Dept. of Food Science and Human Nutrition by Subject "Protein gels"
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Characterization of ethanol induced protein gels by ultra-small angle x-ray scattering and rheological measurements (2016-11-15)Gelation is one of the main functions of food proteins. Protein gelation has been utilized to improve physical properties of protein-based products or for delivery of bioactive compounds. On the other hand, the control of ...