Gelation of mixed gels containing κ-carrageenan and skim milk components

Journal of Food Science

Volumn 67, Issue 2, 2002, Pages 573-577

  Puvanenthiran, A ^b   Goddard, S J ^a   Augustin, M A ^b  

^a Du Pont (UK) Ltd   (United Kingdom)

^b CSIRO   (Australia)

Author keywords

Casein micelle; Gel; Milk; carrageenan

Indexed keywords

EID: 0036214459     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10640.x     Document Type: Article

References (20)

1. A pilot-scale preheating system for the treatment of milk and whey
2. Interactions between carrageenans and casein micelles: Electrophoretic and hydrodynamic properties of the particles
3. Milk protein-carrageenan interactions
4. Effects of potassium, sodium, and calcium on the microstructure and rheological behaviour of kappa-carrageenan gels
5. The hairy casein micelle: Evolution of the concept and its implications for dairy technology
6. Ultrastructure of carrageenan-milk sols and gels
7. Rheology of sodium caseinate-carrageenan mixtures
8. The influence of caseins on the theology of κ-carrageenan gels
9. Rheological and thermal properties of milk gels formed with kappa-carrageenan. I. Sodium caseinate
10. Rheological measurement of κ-carrageenan during gelation
11. Activity coefficients of counterions and conformation in kappa-carrageenan systems
12. The soluble protein fraction of milk
13. Complex between beta-lactoglobulin and kappa-casein
14. Properties of artificial casein micelles. 1. Preparation, size distribution, and composition
15. Phase behavior of pure micellar casein/κ-carrageenan systems in milk salt ultrafiltrate
16. Electrostatic interaction between κ-carrageenan and κ-casein
17. Hydrocolloid/Milk gel formation and properties