κ-carrageenan - Protein interactions: Effect of proteins on polysaccharide gelling and textural properties

LWT

Volumn 35, Issue 8, 2002, Pages 741-747

  Baeza, R I ^a   Carp, D J ^a   Perez O E ^a   Pilosof, A M R ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Gelation; Melting; Soy protein; lactoglobulin; carrageenan

Indexed keywords

GLYCINE MAX;

EID: 0036449261     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2002.0938     Document Type: Article

References (25)

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