Pressure- and heat-induced gelation of mixed β-lactoglobulin/polysaccharide solutions: Scanning electron microscopy of gels

Food Hydrocolloids

Volumn 13, Issue 4, 1999, Pages 339-351

  Dumay, E ^a   Laligant, A ^a   Zasypkin, D ^a   Cheftel, J C ^a  

^a UNIV MONTPELLIER   (France)

Author keywords

Alginate; High pressure; Mixed gels; Pectins; Phase separation; lactoglobulin

Indexed keywords

ATMOSPHERIC PRESSURE; EMULSIFICATION; EMULSIONS; GELATION; HONEYCOMB STRUCTURES; MICROSTRUCTURE; PHASE SEPARATION; POROSITY; PROTEINS; SCANNING ELECTRON MICROSCOPY; SODIUM ALGINATE;

ANIONIC POLYSACCHARIDES; CONCENTRATION RANGES; HIGH PRESSURE; LACTOGLOBULIN; METHOXY PECTIN; MIXED GEL; PECTIN; POLYSACCHARIDES SOLUTION; POROUS STRUCTURES; Β-LACTOGLOBULIN;

GELS;

EID: 0040017822     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(99)00016-8     Document Type: Article

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