The effects of xanthan conformation and sucrose concentration on the rheological properties of acidified sodium caseinate-xanthan gels

Food Hydrocolloids

Volumn 18, Issue 6, 2004, Pages 977-986

  Braga, A L M ^a   Cunha, R L ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Acid induced gelation; Annealing; Rheological properties; Sodium caseinate; Sucrose; Xanthan

Indexed keywords

CASEIN; SUCROSE; XANTHAN;

ACID PRECIPITATION; ACIDIFICATION; ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL STRUCTURE; COMPARATIVE STUDY; CONFORMATIONAL TRANSITION; FLOW KINETICS; GELATION; MECHANICAL STRESS; MOLECULAR INTERACTION; PHASE TRANSITION; TEMPERATURE DEPENDENCE; TENSILE STRENGTH; VISCOELASTICITY;

EID: 4043058614     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.04.002     Document Type: Article

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