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Food Hydrocolloids

Volumn 14, Issue 3, 2000, Pages 245-251

The effects of pH on the rheology of β-lactoglobulin/κ-carrageenan mixed gels

(2) Ould Eleya, M M a Turgeon, S L a

a UNIVERSITÉ LAVAL (Canada)

Author keywords

Gelation; Melting; Rheology; Lactoglobulin; Carrageenan

Indexed keywords

ELASTICITY; GELS; INDUSTRIAL HEATING; MELTING; PROTEINS;

CARRAGEENANS; EFFECT OF PH; LACTOGLOBULIN; MELTING; MIXED GEL; MIXED SYSTEMS; PROTEIN GEL; SMALL DEFORMATIONS; Β-LACTOGLOBULIN; Κ-CARRAGEENAN;

GELATION;

BETA LACTOGLOBULIN; BIOPOLYMER; CARRAGEENAN;

ARTICLE; ELECTRICITY; FLOW KINETICS; GEL; MELTING POINT; OSCILLATION; PH; TEMPERATURE;

EID: 0033797706 PISSN: 0268005X EISSN: None Source Type: Journal
DOI: 10.1016/S0268-005X(99)00055-7 Document Type: Article

Times cited : (75)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.