Enhanced textural properties of milk-low acyl gellan dual gels by exogenous calcium
Designing milk protein-hydrocolloids based composite gels is widely accepted strategy to enhance the yogurt texture and stability in the dairy industry. In this study, whole milk and low acyl gellan (LAG) were used to form double network gels induced by acid and fortified Ca2+, and their textural pr...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002422 |
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