Influence of molecular weight and degree of substitution of carboxymethylcellulose on the stability of acidified milk drinks

Food Hydrocolloids

Volumn 23, Issue 5, 2009, Pages 1420-1426

  Du, Baiqiao ^a   Li, Jing ^a   Zhang, Hongbin ^a   Huang, Long ^b   Chen, Ping ^b   Zhou, Jianjun ^b  

^a Advanced Rheology Institute Department of Polymer Science and Engineering School of Chemistry and Chemical Technology Shanghai Jiao TongUniversity   (China)

^b Guangxi Alnan Aluminium Fabrication Co   (China)

Author keywords

Acidified milk drinks; Carboxymethylcellulose; Casein micelle; Molecular parameter; Stability

Indexed keywords

BEVERAGES; CASEIN; MICELLES; MOLECULAR WEIGHT; PHASE SEPARATION; SOLUBILITY; ZETA POTENTIAL;

ACIDIFIED MILK DRINK; ADSORBED LAYERS; CARBOXYMETHYL CELLULOSE; CASEIN MICELLES; DEGREE OF SUBSTITUTION; ELECTROSTATIC REPULSION; LONG TERM STABILITY; MOLECULAR PARAMETERS;

STABILITY;

EID: 60149099016     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.10.004     Document Type: Article

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