Interaction of micellar casein and i-Carrageenan: Influence of high pressure

High Pressure Research

Volumn 23, Issue 1-2 SPEC. ISS., 2003, Pages 71-75

  Abbasi, Soleiman ^a   Dickinson, Eric ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Gelation; High pressure; i Carrageenan; Micellar casein; Rheology; Skim milk powder

Indexed keywords

BIOPOLYMERS; GELATION; GELS; HYDROPHILICITY; MICROSTRUCTURE; PROTEINS; RHEOLOGY; SUPRAMOLECULAR CHEMISTRY;

MICELLAR CASEIN; MIXED MILK PROTEINS; SKIM MILK POWDERS; THERMOREVERSAL GELS;

CASEIN;

EID: 1642350389     PISSN: 08957959     EISSN: None     Source Type: Journal    
DOI: 10.1080/0895795031000156759     Document Type: Conference Paper

References (13)

1. Stanley, N. F. (1990). Canageenans. In: Harris, P. (Ed.), Food Gels. Elsevier, London, p. 79.
2. Lynch, M. G. and Mulvihill, D. M. (1996). Rheology of i-Carrageenan gels containing caseins. Food Hydrocolloids, 10, 151.
3. Schorsch, C., Jones, M. G. and Norton, I. T. (2000). Phase behaviour of pure micellar casein/κ-Carrageenan systems in milk salt ultrafiltrate. Food Hydrocolloids, 14, 347.
4. Langendorff, V., Cuvelier, G., Launay, B. and Parker, A. (1997). Gelation and flocculation of casein micelle/Carrageenan mixtures. Food Hydrocolloids, 11, 35.
5. Langendorff, V., Cuvelier, G., Launay, B., Michon, C., Parker, A. and De Kruif, C. G. (1999). Casein micelle/iota-Carrageenan interactions in milk: influence of temperature. Food Hydrocolloids, 13, 211.
6. Langendorff, V., Cuvelier, G., Michon, C., Launay, B., Parker, A. and De Kruif, C. G. (2000). Effects of carrageenan type on the behaviour of carrageenan/milk mixtures. Food Hydrocolloids, 14, 273.
7. Abbasi, S. and Dickinson, E. (2001). Influence of sugars on high-pressure induced gelation of skim milk dispersions. Food Hydrocolloids, 15, 315.
8. Abbasi, S. and Dickinson, E. (2002). Influence of high-pressure treatment on gelation of skim milk powder plus low methoxyl pectin dispersions. High Pressure Research, 22, 643.
9. Abbasi, S. and Dickinson, E. (2002). Induced rheological changes to low methoxyl pectin plus micellar casein mixtures by high-pressure. Journal of Agricultural and Food Chemistry, 50, 3559.
10. Michel, A-S., Mestdagh, M. M. and Axelos, M. A. V. (1997). Physico-chemical properties of carrageenan gels in presence of various cations. International Journal of Biological Macromolecules, 21, 195.
11. Matser, A., Teunissen, P., Rasing, F. and Bartels, P. (2001). High pressure and pohysaccharides. Posters Presented at the 11th Gums and Stabilisers for the Food Industry Conference, Newi, Wrexham, p. 85.
12. Gekko, K. and Kasuya, K. (1985). Effect of pressure on the sol-gel transition of carrageenans. International Journal of Biological Macromolecules, 7, 299.
13. Keenan, R. D., Young, D. J., Tier, C. M., Jones, A. D. and Underdown, J. (2001). Mechanism of pressure-induced gelation of milk. Journal of Agricultural and Food Chemistry, 49, 3394.