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Volumn 26, Issue 6, 1996, Pages 635-652

Rheology of sodium caseinate-carrageenan mixtures

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EID: 0030530137     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1996.tb00987.x     Document Type: Article
Times cited : (18)

References (16)
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  • 2
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  • 3
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  • 4
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    • Protein-polysaccharide interactions in food products
    • HART, R.J. 1992. Protein-polysaccharide interactions in food products. Food Technol. Int. Europe 127-129.
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    • Hart, R.J.1
  • 5
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    • Functional properties of proteins for foods - Flow properties
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    • 0024585451 scopus 로고
    • Surface activity, film formation, and emulsifying properties of milk proteins
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  • 7
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    • Comparison of the properties and functions of alginates and carrageenans
    • G.O. Phillips, P.A. Williams and D.J. Wedlock, eds. IRL Press, Oxford
    • MORRIS, E.R. 1990. Comparison of the properties and functions of alginates and carrageenans. In Gums and Stabilisers for the Food Industry 5 (G.O. Phillips, P.A. Williams and D.J. Wedlock, eds.) pp. 483-496, IRL Press, Oxford.
    • (1990) Gums and Stabilisers for the Food Industry , vol.5 , pp. 483-496
    • Morris, E.R.1
  • 8
    • 0019003158 scopus 로고
    • Cation-specific aggregation of carrageenan helices: Domain model of polymer gel structure
    • MORRIS, E.R., REES, D.A. and ROBINSON, G. 1980. Cation-specific aggregation of carrageenan helices: domain model of polymer gel structure. J. Molecular Biol. 138, 349-362.
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    • Morris, E.R.1    Rees, D.A.2    Robinson, G.3
  • 9
    • 0001513822 scopus 로고
    • Effect of coexistence of β-casein on gelation of κ-carrageenan. I. Viscosity and turbidity under nongelling conditions
    • OZAWA, K., NIKI, R. and ARIMA, S. 1985. Effect of coexistence of β-casein on gelation of κ-carrageenan. I. Viscosity and turbidity under nongelling conditions. Agr. Biol. Chem. 48, 627-632.
    • (1985) Agr. Biol. Chem. , vol.48 , pp. 627-632
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  • 10
    • 0011394496 scopus 로고
    • The effect of storage on the viscosity of some casein solutions
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  • 11
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  • 12
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  • 13
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    • (R.B. Duckworth, ed.) Academic Press, London
    • SUGGETT, A. 1975. Water-carbohydrate interactions. In Water Relations of Foods (R.B. Duckworth, ed.) pp. 23-26, Academic Press, London.
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  • 14
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    • Effect of alkali metal ions on the rheological properties of κ-carrageenan and agarose gels
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    • Watase, M.1    Nishinari, K.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.