Suspension stability and size distribution of particles in reconstituted, commercial calcium caseinates

International Dairy Journal

Volumn 10, Issue 10, 2000, Pages 683-690

  Moughal, Khalid I ^a   Munro, Peter A ^a   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Calcium caseinate; Casein hydration; Particle size distribution

Indexed keywords

CALCIUM CASEINATE; CENTRIFUGATION; DENSITY; EQUIPMENT; MOISTURE; PARTICLE SIZE; SEDIMENTATION; SUSPENDED PARTICULATE MATTER;

EID: 0034467420     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00104-7     Document Type: Article

References (11)

1. Structure and stability of casein micelles
2. Casein and caseinates: Manufacture
3. The densities of casein curd particles and caseinate solutions
4. The 'solubility' of calcium caseinate
5. Preparation of calcium caseinate from casein curd
6. Effect of calcium on the hydration of casein. I. Water vapour sorption and fine structure of calcium caseinates compared with sodium caseinates in the pH range 4.6-8.0
7. Manufacture and applications of edible casein products. I. Manufacture and properties
8. Uses of casein and caseinates
9. Adsorption behaviour of sodium and calcium caseinates in oil-in-water emulsions
10. The aggregation of bovine caseins in dilute calcium chloride solutions