Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum

Food Hydrocolloids

Volumn 15, Issue 4-6, 2001, Pages 565-574

  Hemar, Y ^a   Tamehana, M ^a   Munro, P A ^a   Singh, H ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Depletion flocculation of casein micelles; Milk protein products; Thermodynamic incompatibility; Xanthan

Indexed keywords

CASEIN; FLOCCULATION; MICELLES; SODIUM; VISCOSITY;

CASEIN MICELLES; DEPLETION FLOCCULATION; DEPLETION-FLOCCULATION OF CASEIN MICELLE; MILK PROTEIN; MILK PROTEIN PRODUCT; PROTEIN CONCENTRATES; SKIM MILK POWDER; SODIUM CASEINATE; THERMODYNAMIC INCOMPATIBILITY; XANTHAN;

PHASE SEPARATION;

CASEIN; CASEINATE; MILK; MILK PROTEIN; UNCLASSIFIED DRUG; XANTHAN;

AQUEOUS SOLUTION; CONFERENCE PAPER; CONFOCAL MICROSCOPY; DRUG MIXTURE; FLOCCULATION; PH; PHASE SEPARATION; PHASE TRANSITION; POWDER; STRUCTURE ANALYSIS; THERMODYNAMICS; VISCOSITY; WHEY;

EID: 0035181518     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00077-7     Document Type: Conference Paper

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