Tara gum–bovine sodium caseinate acid gels: Stabilisation of W/W emulsions

Microstructural, rheological, and textural behaviour of tara gum–bovine sodium caseinate aqueous mixtures and their acid gels were evaluated. Acid gels with different microstructures and texture were obtained. These results can be related to a competition between the protein acid gelation process an...

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Detalles Bibliográficos
Autores principales:	Hidalgo, María Eugenia, Ingrassia, Romina, Nielsen, Nadia Sol, Porfiri, María Cecilia, Tapia-Maruri, Daniel, Risso, Patricia Hilda
Formato:	article artículo acceptedVersion
Lenguaje:	Inglés
Publicado:	Wiley 2022
Materias:	Microstructure Texture Rheology Colloids Milk gels Water-in-water emulsions
Acceso en línea:	http://hdl.handle.net/2133/23910 http://hdl.handle.net/2133/23910
Aporte de:	Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario

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