Characterisation of carrageenan and whey protein gels using NMR PGSTE diffusion experiments

European Food Research and Technology

Volumn 218, Issue 4, 2004, Pages 323-332

  Götz, Joachim ^a   Zick, Klaus ^b   Hinrichs, Ruth ^a   Weisser, Horst ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b BRUKER BIOSPIN GMBH   (Germany)

Author keywords

Carrageenan; Denaturation; NMR PGSTE diffusion experiments; Sol gel transition; Whey proteins

Indexed keywords

DIFFUSION; FOOD PRODUCTS; MIXTURES; NUCLEAR MAGNETIC RESONANCE; PROTEINS; SOL-GELS;

CARRAGEENAM; NMR PGTSE DIFFUSION EXPERIMENTS; SOL GEL TRANSITION; WHEY PROTEINS;

GELS;

EID: 2542441021     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0861-6     Document Type: Article

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