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Comparison between the microstructure and rheology of heat-set emulsion gels formed with purified rapeseed proteins

Colleen P.K. Mudau; Maria Moutkane; Gireeshkumar Balakrishnan; Taco Nicolai; Christophe Chassenieux
Food Structure · Vol. 46 · pp. 100485 · 2025
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Abstract

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Bibliographic Information

JournalFood Structure
PublisherElsevier
Publication Date2025-10-01
Publication Year2025
Volume46
Pages100485
Document TypeJournal Article
eISSN2213-3291
DOI10.1016/j.foostr.2025.100485
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2014-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22133291
Publisher PageOpen Publisher Page
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