Effect of ι-Carrageenan on Flocculation, Creaming, and Rheology of a Protein-Stabilized Emulsion

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 10, 1997, Pages 3799-3806

  Dickinson, Eric ^a   Pawlowsky, Karin ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Bovine serum albumin; Bridging flocculation; Creaming; Emulsion stability; Protein polysaccharide interaction; Rheology; carrageenan

Indexed keywords

BOVINAE;

EID: 0000487970     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970304d     Document Type: Article

References (31)

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