Gelation of ι-Carrageenan and Micellar Casein Mixtures under High Hydrostatic Pressure

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 6, 2004, Pages 1705-1714

  Abbasi, Soleiman ^a   Dickinson, Eric ^b  

^a TARBIAT MODARES UNIVERSITY   (Iran)

^b UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

carrageenan; Casein micelles; Gelation; High pressure; Protein polysaccharide interactions; Rheology

Indexed keywords

CALCIUM ION; CARRAGEENAN; CASEIN; POLYSACCHARIDE;

ARTICLE; DISPERSION; FLOW KINETICS; GELATION; HEAT TREATMENT; HYDROSTATIC PRESSURE; HYPERBARISM; MELTING POINT; MICELLE; PARAMETER; PROTEIN INTERACTION;

CALCIUM; CARRAGEENAN; CASEINS; GELS; HEAT; HYDROSTATIC PRESSURE; MICELLES; RHEOLOGY;

EID: 1642386918     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034979u     Document Type: Article

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