Article, 2024

Effect of cellulose-rich fibres on faba bean protein gels is determined by the gel microstructure

FOOD HYDROCOLLOIDS, ISSN 0268-005X, Volume 156, 10.1016/j.foodhyd.2024.110295

Contributors

Johansson, Mathias 0000-0001-9433-3655 (Corresponding author) [1] Karlsson, Jakob [2] van den Berg, Frans W. J. [3] Strom, Anna [2] Ahrne, Lilia [3] Sandstrom, Corine 0000-0003-4219-9129 [1] Langton, M. 0000-0003-1565-6996 [1]

Affiliations

  1. [1] Swedish Univ Agr Sci, Dept Mol Sci, Box 7015, SE-75007 Uppsala, Sweden
    2. [NORA names: Sweden; Europe, EU; Nordic; OECD];
  2. [2] Chalmers Univ Technol, Dept Chem & Chem Engn, SE-412 96 Gothenburg, Sweden
    3. [NORA names: Sweden; Europe, EU; Nordic; OECD];
  3. [3] Univ Copenhagen, Dept Food Sci, DK-1958 Frederiksberg C, Denmark
    4. [NORA names: KU University of Copenhagen; University; Denmark; Europe, EU; Nordic; OECD]

Abstract

Abstract not displayed. As this article is not marked as Open Access, it is unclear if we are allowed to show the abstract. Please use the link in the sidebar to view the data provider version of the article including abstract.

Keywords

LF-NMR, Microstructure, Protein gelation, Texture, Water -holding capacity

Data Provider: Clarivate

LINKS
-

Matching Records in NORA

SUBJECTS
+

METRICS
+