Textural properties of a model aqueous phase in low fat products. Part 2: Alginate/caseinate blends and three-component systems

International Journal of Food Science and Technology

Volumn 35, Issue 2, 2000, Pages 227-234

  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: 0034394295     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2000.00331.x     Document Type: Article

References (7)

1. Andresen, I.-L. & Smidsrød, O. (1977). Temperature dependence of the elastic properties of alginate gels. Carbohydrate Research, 58, 271-279.
2. Clare, K. (1993). Algin. In: Industrial Gums (edited by R. L. Whistler & J. N. Bemiller). Pp. 105-143. London: Academic Press.
3. Hermansson, A.M. (1975). Functional properties of proteins for foods - flow properties. Journal of Texture Studies, 5, 425-439.
4. Morris, E.R., Rees, D.A., Thom, D. & Boyd, J. (1978). Chiroptical and stoichiometric evidence of a specific primary dimerisation process in alginate gelation. Carbohydrate Research, 66, 145-154.
5. Papageorgiou, M., Kasapis, S. & Gothard, M.G. (1994). Structural properties of calcium induced, hot made alginate gels. Carbohydrate Polymers, 24, 199-207.
6. Richardson, R.K. (1991). Rheological characterisation of biopolymer systems. PhD Thesis. Cranfield Institute of Technology, Silsoe College, Bedford, UK.
7. Roberts, S.A., De Santos, I., Kasapis, S. (2000). 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, 35, 215-226.