Impact of processing conditions and protein concentration on the assembly of carrageenan milk protein weak gels

Food Hydrocolloids

Volumn 21, Issue 5-6, 2007, Pages 756-764

  Sedlmeyer, Felix ^a   Kulozik, Ulrich ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Carrageenan; Milk protein; Preheating; Process conditions; UHT

Indexed keywords

EID: 33947156687     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.07.016     Document Type: Article

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