Reversible cold gelation of sodium caseinate solutions with added salt

Journal of Dairy Research

Volumn 71, Issue 1, 2004, Pages 126-128

  Carr, Alistair J ^a   Munro, Peter A ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Caseinate; Gelation; Ionic strength; Rheology; Salt

Indexed keywords

AMMONIUM CHLORIDE; CASEIN; CHLORIDE; POTASSIUM CHLORIDE; SODIUM CHLORIDE; ZINC CHLORIDE; ZINC DERIVATIVE;

ARTICLE; CHEMISTRY; COLD; FLOW KINETICS; GEL; OSMOLARITY; SOLUTION AND SOLUBILITY;

AMMONIUM CHLORIDE; CASEINS; CHLORIDES; COLD; GELS; OSMOLAR CONCENTRATION; POTASSIUM CHLORIDE; RHEOLOGY; SODIUM CHLORIDE; SOLUTIONS; ZINC COMPOUNDS;

EID: 1642335755     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029903006629     Document Type: Article

References (6)

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3. Cheftel JC, Cuq JL & Lorient D 1985 Amino acids, peptides and proteins. In Food Chemistry, 2nd Edn., pp. 245-369 (Ed. OR Fennema). New York: Marcel Dekker
4. Evans DF & Wennerstrom H 1994 The colloidal domain - where physics, chemistry, biology and technology meet, pp. 289-324, New York: VCH Publishers
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6. Tung C-YM & Dynes PJ 1982 Relationship between viscoelastic properties and gelation in thermosetting systems. Journal of Applied Polymer Science 27 569-574