Multi-scale organization and rheology of casein and pea protein mixed hydrogels formed by acidification: Effects of ratio and temperature
Raiane Rodrigues da Silva, Davide Odelli, Amandine Descamps, Luisa Azevedo Scudeller, Bertrand Doumert, Javier Pérez, Guillaume Delaplace, Antônio Fernandes de Carvalho, Paulo Peres de Sá Peixoto
Topics & Concepts
RheologySelf-healing hydrogelsCaseinChemical engineeringChemistryPea proteinFood scienceBiophysicsPolymer chemistryMaterials scienceBiologyComposite materialEngineeringProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes