Characterization of sol-gel transitions of food hydrocolloids with near infra-red spectroscopy

LWT

Volumn 40, Issue 6, 2007, Pages 1018-1026

  Huang, Yiqun ^a   Cavinato, Anna G ^b   Tang, Juming ^c   Swanson, Barry G ^c   Lin, Mengshi ^c   Rasco, Barbara A ^c  

^a CITY UNIVERSITY OF NEW YORK   (United States)

^b EASTERN OREGON UNIVERSITY   (United States)

^c WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Food hydrocolloid; Gellan; Near infra red; Sol gel transition; Whey protein

Indexed keywords

COLLOIDS; INFRARED SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS; PROTEINS; REGRESSION ANALYSIS; SOL-GELS;

FOOD HYDROCOLLOIDS; GELLAN; SOL-GEL TRANSITION; WHEY PROTEIN;

FOOD PROCESSING;

EID: 33847344206     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.07.005     Document Type: Article

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