SCOPUS 정보 검색 플랫폼

Food Hydrocolloids

Volumn 14, Issue 4, 2000, Pages 305-314

Effect of preparation conditions on the characteristics of whey protein - Xanthan gum complexes

(3) Laneuville, S I a Paquin, P a Turgeon, S L a

a UNIVERSITÉ LAVAL (Canada)

Author keywords

Complexation; Dynamic high pressures; Flow behaviour; Particle size; Whey proteins; Xanthan

Indexed keywords

HIGH PRESSURE EFFECTS; PROTEINS; XANTHAN GUM;

COMPLEX CHARACTERISTICS; DYNAMIC HIGH PRESSURE; FLOW BEHAVIOURS; MICROFLUIDIZERS; PARTICLES SIZES; PRE-TREATMENTS; PREPARATION CONDITIONS; TWO PARAMETER; WHEY PROTEINS; XANTHAN;

PARTICLE SIZE;

POLYSACCHARIDE; PROTEIN; XANTHAN;

ARTICLE; COMPLEX FORMATION; FAT SUBSTITUTE; FLOW RATE; PARTICLE SIZE; PROTEIN AGGREGATION; PROTEIN ANALYSIS; VISCOSITY; WHEY;

EID: 0033829007 PISSN: 0268005X EISSN: None Source Type: Journal
DOI: 10.1016/S0268-005X(00)00003-5 Document Type: Article

Times cited : (82)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.