Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception

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Correlations between instrumental texture, sensory texture and sweetness perception were studied in whey protein concentrate (WPC) gels at different pH (4 and 7), sucrose (0e40%, w/w) and whey protein (10e20% w/w) content. The presence of sucrose modified the structure of WPC gels, mainly at pH 4, m...

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Autores principales: Yamul, Diego Karim, Galmarini, Mara Virginia, Lupano, Cecilia Elena, Zamora, María Clara
Formato: Articulo Preprint
Lenguaje:Inglés
Publicado: 2013
Materias:
Química
Whey protein concentrate
Gels
Texture
Sensory perception
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/96579
https://ri.conicet.gov.ar/11336/10233
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata

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