Thermodynamic compatibility of sodium caseinate with different pectins. Influence of the milieu conditions and pectin modifications

Nahrung - Food

Volumn 45, Issue 5, 2001, Pages 332-337

  Einhorn Stoll, U ^a   Salazar, T ^a   Jaafar, B ^a   Kunzek, H ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

CASEIN; PECTIN;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; FOOD HANDLING; MOLECULAR WEIGHT; OSMOLARITY; PH; PHYSICAL CHEMISTRY; SOLUBILITY; THERMODYNAMICS;

CASEINS; CHEMISTRY, PHYSICAL; FOOD HANDLING; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MOLECULAR STRUCTURE; MOLECULAR WEIGHT; OSMOLAR CONCENTRATION; PECTINS; SOLUBILITY; THERMODYNAMICS;

EID: 0042909172     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20011001)45:5<332::AID-FOOD332>3.0.CO;2-G     Document Type: Article

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