Segregative interactions and competitive binding of Ca2+ in gelling mixtures of whey protein isolate with Na+ κ-carrageenan

Food Hydrocolloids

Volumn 23, Issue 2, 2009, Pages 468-489

  Harrington, J C ^a   Foegeding, E A ^b   Mulvihill, D M ^a   Morris, E R ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Biopolymer mixtures; Carrageenan; Gelation; Rheology; Whey proteins

Indexed keywords

CHLORINE COMPOUNDS; COOLING; CREEP; DIFFERENTIAL SCANNING CALORIMETRY; ELASTICITY; PHASE SEPARATION; POSITIVE IONS; PROTEINS; RHEOLOGY;

BIOPOLYMER MIXTURE; CA 2+; CARRAGEENANS; COMPARATIVE MEASUREMENTS; COMPETITIVE BINDING; GEL STRENGTHS; GEL STRUCTURES; SEGREGATIVE INTERACTIONS; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

GELATION;

EID: 51049090746     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.03.007     Document Type: Article

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