Application of a digital image procedure to evaluate microstructure of caseinate and soy protein acid gels

Acid gelation of proteins is commonly used in the food industry and it can be induced by the addition of glucono-delta-lactone (GDL). The aim of this work was to use textural analysis of images in order to assess possible changes in the microstructure of bovine sodium caseinate (NaCAS) and soy prote...

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Detalles Bibliográficos
Autores principales:	Ingrassia, Romina, Costa, Juan Pablo, Hidalgo, María Eugenia, Mancilla Canales, Manuel Arturo, Castellini, Horacio V., Riquelme, Bibiana Doris, Risso, Patricia Hilda
Otros Autores:	Brandelli, Adriano
Formato:	article artículo publishedVersion
Lenguaje:	Inglés
Publicado:	Elsevier 2018
Materias:	Protein Acid Gels Microstructure Conventional Optical Microscopy Image Textural Analysis Rheological Properties
Acceso en línea:	http://hdl.handle.net/2133/10476 http://hdl.handle.net/2133/10476
Aporte de:	Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario

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