Properties of microparticles from a whey protein isolate/alginate emulsion gel

Designing soft, palatable and nutritious texture-modified foods for the elderly is a challenge for food technologists. The aim of this work was to produce and characterize emulsion-gelled microparticles (EGM) made from whey protein isolate (WPI) and sodium alginate (NaAlg) that may be used to modify...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 5 vom: 01. Juli, Seite 414-423
1. Verfasser:	Leon, Alicia M (VerfasserIn)
Weitere Verfasser:	Medina, Wenceslao T, Park, Dong J, Aguilera, José M
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2018
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Microgels alginate elderly food emulsification microemulsions ultrasound whey proteins Alginates Emulsions mehr... Gels Hexuronic Acids Whey Proteins Glucuronic Acid 8A5D83Q4RW