Effect of concentration, temperature and plasticizer content on rheological properties of sodium caseinate and sodium caseinate/sorbitol solutions and glass transition of their films

Food Chemistry

Volumn 82, Issue 3, 2003, Pages 425-431

  Barreto, P L M ^a   Roeder, J ^a   Crespo, J S ^a   Maciel, G R ^a   Terenzi, H ^a   Pires, A T N ^a   Soldi, V ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Film forming solution; Sodium caseinate; Sorbitol; Viscosity

Indexed keywords

AMINO ACID; CASEINATE; PLASTICIZER; SODIUM DERIVATIVE; SORBITOL; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL COMPOSITION; CIRCULAR DICHROISM; CONCENTRATION (PARAMETERS); DEHYDRATION; ENERGY; FILM; FLOW KINETICS; FOOD ANALYSIS; GLASS TRANSITION TEMPERATURE; HYDROGEN BOND; PROTEIN PROTEIN INTERACTION; SHEAR STRESS; VISCOSITY;

ARRHENIUS;

EID: 0038347462     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00006-2     Document Type: Article

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