Textural properties of a model aqueous phase in low fat products. Part 1: Alginate, caseinate and starch in isolation, and in starch containing binary mixtures

International Journal of Food Science and Technology

Volumn 35, Issue 2, 2000, Pages 215-226

  Roberts, Simon A ^a   Kasapis, Stefan ^b   De Santos López, Inés ^c  

^a CRANFIELD UNIVERSITY   (United Kingdom)

^b SULTAN QABOOS UNIVERSITY   (Oman)

^c UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

Author keywords

Calcium ions; Low fat spreads; Polysaccharides; Proteins; Rheology

Indexed keywords

EID: 0034390184     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2000.00362.x     Document Type: Article

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