Effect of kappa carrageenan on acid-induced gelation of whey protein aggregates. Part II: Microstructure

Dasong Liu (1) , Peng Zhou (2) , Taco Nicolaï

1 IMMM - Institut des Molécules et Matériaux du Mans
2 State Key Laboratory of Food Science and Technology, School of Food Science of Jiangnan University

Domaines: Chimie

Dasong Liu, Peng Zhou, Taco Nicolaï. Effect of kappa carrageenan on acid-induced gelation of whey protein aggregates. Part II: Microstructure. Food Hydrocolloids, 2020, 102, pp.105590. ⟨10.1016/j.foodhyd.2019.105590⟩. ⟨hal-03026673⟩