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Chapter 33

Surface Topography of Heat-Set Whey Protein Gels: Effects of Added Salt and Xanthan Gum

Surface topographic properties have a huge impact on the appearance and physical characteristics of food (and non-food) materials. The visual appearance and surface texture of a food product are primarily determined by its surface roughness, its surface moistness, and its surface oiliness, as well a...

Publication details


Print publication date
15 Feb 2007
Copyright year
2007
Print ISBN
978-0-85404-271-5
PDF eISBN
978-1-84755-769-8
From the book series:
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