Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage

Authors

C. Soukoulis, S. Cambier, T. Serchi, M. Tsevdou, C. Gaiani, P. Ferrer, P. S. Taoukis, and L. Hoffmann

Reference

Food Hydrocolloids, vol. 89, pp. 542-553, 2019

Link

doi:10.1016/j.foodhyd.2018.11.002