Evaluation of ionic calcium and protein concentration on heat- and cold-induced gelation of whey protein isolate gels as a potential food formulation for 3D food printing

Autor:	Ricardo Uribe-Alvarez, Craig P. Murphy, Caroline Coleman-Vaughan, Norah O'Shea
Rok vydání:	2023
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Food Hydrocolloids. 142:108777
ISSN:	0268-005X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2bbbe8b764edf15e3e3eeb776e37bab4 https://doi.org/10.1016/j.foodhyd.2023.108777 Zobrazit plný text záznamu Full Text from ScienceDirect