Gelation mechanism and physical properties of glucono-δ-lactone induced alginate sodium/casein composite gels

Publication date: Available online 25 March 2021Source: Food HydrocolloidsAuthor(s): Anqi Li, Chuo Guo, Xiaofei Li, Peiyuan Li, Xi Yang, Yurong Guo
Source: Food Hydrocolloids - Category: Food Science Source Type: research
More News: Food Science | Sodium