Some physico-chemical aspects of protein processing in foods. Multicomponent gels

• 1 December 1995
• journal article
• Published by Elsevier in Food Hydrocolloids
• Vol. 9  (4) , 317-332
• https://doi.org/10.1016/s0268-005x(09)80262-2

Abstract

Keywords

• FOOD ADDITIVE
• FOOD SYSTEM
• FOOD PROCESSING
• STRUCTURE FUNCTION
• FOOD INDUSTRY
• THERMODYNAMICS