Some rheological properties of sodium caseinate-starch gels

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 6, 2005, Pages 2248-2254

  Bertolini, Andrea C ^a,b   Creamer, Lawrence K ^a   Eppink, Mieke ^a   Boland, Mike ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

^b EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

Author keywords

Caseinate; Gel; Gelatinization; Interaction; Milk protein; Potato; Rheology; Starch

Indexed keywords

CASEINATE; POTATO STARCH; SODIUM DERIVATIVE; STARCH; UNCLASSIFIED DRUG;

ARTICLE; CASSAVA; CEREAL; COMPOSITE MATERIAL; CONTROLLED STUDY; CORN; ENTHALPY; FLOW KINETICS; FOOD COMPOSITION; GELATINIZATION; MICROSCOPY; MOLECULAR INTERACTION; NONHUMAN; SHEAR RATE; SHELF LIFE; TEMPERATURE; WHEAT;

CALORIMETRY, DIFFERENTIAL SCANNING; CASEINS; ELASTICITY; GELS; MANIHOT; ORYZA SATIVA; RHEOLOGY; SOLANUM TUBEROSUM; STARCH; TEMPERATURE; TRITICUM; VISCOSITY; ZEA MAYS;

SOLANUM TUBEROSUM;

EID: 15444372473     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048656p     Document Type: Article

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