Whey protein concentrate gels with different sucrose content : instrumental texture measurements and sensory perception
Abstract: Correlations between instrumental texture, sensory texture and sweetness perception were studied in whey protein concentrate (WPC) gels at different pH (4 and 7), sucrose (0-40%, w/w) and whey protein10-20%, w/w) content. The presence of sucrose modified the structure of WPC gels, mainly a...
Guardado en:
| Autores principales: | Yamul, Diego K., Galmarini, Mara Virginia, Lupano, Cecilia E., Zamora, María Clara |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/5410 |
| Aporte de: |
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