Effect of sucrose on the phase and flow behaviour of polysaccharide/protein aqueous two-phase systems

Food Hydrocolloids

Volumn 24, Issue 2-3, 2010, Pages 217-226

  Spyropoulos, F ^a   Portsch, A ^a   Norton, I T ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Guar gum (GG); Locust bean gum (LBG); Polysaccharide protein incompatibility; Shear induced phase inversion; Sodium caseinate; Sucrose

Indexed keywords

CYAMOPSIS TETRAGONOLOBA;

EID: 70450255166     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.09.008     Document Type: Article

References (18)

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