Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers

Food Hydrocolloids

Volumn 19, Issue 3, 2005, Pages 371-377

  Spagnuolo, P A ^a   Dalgleish, D G ^a   Goff, H D ^a   Morris, E R ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Carrageenan; Casein; Phase separation; Protein polysaccharide interactions

Indexed keywords

AGAROSE; ALGAROBA; BIOPOLYMER; CARRAGEENAN; CASEIN; POLYSACCHARIDE; PROTEIN; STABILIZING AGENT;

ADSORPTION; CHEMICAL INTERACTION; CONFERENCE PAPER; ELECTRON MICROSCOPY; FIELD EMISSION; FIELD EMISSION SCANNING ELECTRON MICROSCOPY; FOOD; GUAR; LIGHT SCATTERING; LIQUID; MICELLE; MILK; PHASE SEPARATION; SCANNING ELECTRON MICROSCOPY; SOLID;

CYAMOPSIS TETRAGONOLOBA; PHASEOLUS (ANGIOSPERM);

EID: 12344298600     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.10.003     Document Type: Conference Paper

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