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Multi-scale organization and rheology of casein and pea protein mixed hydrogels formed by acidification: Effects of ratio and temperature

Date

2025-MAY
Journal article
https://doi.org/10.1016/j.foodres.2025.116242
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dc.contributor.authorda Silva, Raiane Rodrigues
dc.contributor.authorOdelli, Davide
dc.contributor.authorDescamps, Amandine
dc.contributor.authorScudeller, Luisa Azevedo
dc.contributor.authorDoumert, Bertrand
dc.contributor.authorPerez, Javier
dc.contributor.authorDelaplace, Guillaume
dc.contributor.authorde Carvalho, Antonio Fernandes
dc.contributor.authorPeixoto Junior, Paulo Peres de Sa
dc.date.accessioned2025-04-08T04:18:34Z
dc.date.available2025-04-08T04:18:34Z
dc.date.issued2025-MAY
dc.description.wosFundingTextWe gratefully acknowledge the Brazilian funding agencies CNPq, Fapemig, International Laboratory in Agri-food and Biotechnology (SAMBA) and Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES) - Finance Code 001, for their financial support.
dc.identifier.doi10.1016/j.foodres.2025.116242
dc.identifier.issn0963-9969
dc.identifier.urihttps://imec-publications.be/handle/20.500.12860/45500
dc.publisherELSEVIER
dc.source.journalFOOD RESEARCH INTERNATIONAL
dc.source.numberofpages11
dc.source.volume209
dc.subject.keywordsDYNAMIC LIGHT
dc.subject.keywordsACID GELATION
dc.subject.keywordsMICELLE
dc.subject.keywordsGLOBULINS
dc.subject.keywordsMILK
dc.title

Multi-scale organization and rheology of casein and pea protein mixed hydrogels formed by acidification: Effects of ratio and temperature

dc.typeJournal article
dspace.entity.typePublication
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