Microstructure and rheology of β-lactoglobulin-galactomannan aqueous mixtures

Food Hydrocolloids

Volumn 24, Issue 8, 2010, Pages 726-734

  Sittikijyothin, W ^a   Sampaio, P ^b   Goncalves M P ^a  

^a Campus Universitário de Santiago   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Locust bean gum; Microstructure; Phase inversion; Phase separation; Rheological properties; Tara gum; Lactoglobulin

Indexed keywords

EID: 77955058565     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.03.014     Document Type: Article

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