Rheology of κ-carrageenan and β-lactoglobulin mixed gels

Food Hydrocolloids

Volumn 14, Issue 1, 2000, Pages 29-40

  Ould Eleya, M M ^a   Turgeon, S L ^a  

^a UNIVERSITÉ LAVAL   (Canada)

Author keywords

Mixed gels; Phase separation; Rheology; Lactoglobulin; Carrageenan

Indexed keywords

BIOMOLECULES; ELASTIC MODULI; ELASTICITY; GELS; PHASE SEPARATION; PROTEINS;

CARRAGEENANS; COOLING PHASE; GEL FORMATION; LACTOGLOBULIN; MIXED GEL; PROTEIN NETWORK; RHEOLOGICAL TECHNIQUE; TIME-TEMPERATURE; Β-LACTOGLOBULIN; Κ-CARRAGEENAN;

GELATION;

BETA LACTOGLOBULIN; BIOPOLYMER; CARRAGEENAN;

ARTICLE; CONFORMATIONAL TRANSITION; COOLING; FLOW KINETICS; GEL; HEATING; PHASE SEPARATION; PROTEIN AGGREGATION; PROTEIN INTERACTION;

EID: 0033829342     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(99)00043-0     Document Type: Article

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