Interaction and Stabilization of Acidified Casein Dispersions with Low and High Methoxyl Pectins

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 9, 1997, Pages 3448-3451

  Pereyra, Ricardo ^a,b   Schmidt, Karen A ^a,c   Wicker, Louise ^a  

^a UNIVERSITY OF GEORGIA   (United States)

^b Kraft Foods Dairy Group

^c KANSAS STATE UNIVERSITY   (United States)

Author keywords

Acidified dairy drinks; High methoxyl pectin; Light scattering; Low methoxyl pectin; Pectin protein interactions; Turbidity; Viscosity

Indexed keywords

EID: 0001244556     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970198f     Document Type: Article

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