Interactions between sodium caseinate and LBG in acidified systems: Rheology and phase behavior

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2085-2093

  Perrechil, F A ^a   Braga, A L M ^a   Cunha, R L ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Biopolymers; CSLM; Gel formation; Phase separation; Rheology

Indexed keywords

EID: 70149084966     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.05.009     Document Type: Article

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