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1 s2.0 S0958694620303228 Main by saber salem is a document available to read on EtoBox.
This study investigates the formation of cold-set whey protein gels using gallic acid, highlighting its ability to gel whey proteins while preventing the formation of intermolecular b-sheets. The research compares the characteristics of gels formed with gallic acid and phosphoric acid, noting differences in microstructure, firmness, and water-holding capacity. Additionally, citric acid is used for pre-crosslinking to enhance the properties of the resulting gels.
- Author
- saber salem
- Language
- EN