Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage

Auteurs

C. Soukoulis, S. Cambier, T. Serchi, M. Tsevdou, C. Gaiani, P. Ferrer, P. S. Taoukis, and L. Hoffmann

Référence

Food Hydrocolloids, vol. 89, pp. 542-553, 2019

Lien

doi:10.1016/j.foodhyd.2018.11.002