Gelation of Soy Milk with Hagfish Exudate Creates a Flocculated and Fibrous Emulsion- and Particle Gel

• Lukas Böni ,

  * E-mail: lukas.boeni@hest.ethz.ch

  Affiliation Food Process Engineering Group, Institute of Food, Nutrition and Health, ETH Zürich, 8092 Zürich, Switzerland

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• Patrick A. Rühs,

  Affiliation Complex Materials Group, Department of Materials, ETH Zürich, 8093 Zürich, Switzerland

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• Erich J. Windhab,

  Affiliation Food Process Engineering Group, Institute of Food, Nutrition and Health, ETH Zürich, 8092 Zürich, Switzerland

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• Peter Fischer,

  Affiliation Food Process Engineering Group, Institute of Food, Nutrition and Health, ETH Zürich, 8092 Zürich, Switzerland

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• Simon Kuster

  Affiliation Food Process Engineering Group, Institute of Food, Nutrition and Health, ETH Zürich, 8092 Zürich, Switzerland

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