Phase separation behavior of caseins in milk containing flaxseed gum and κ-carrageenan: A light-scattering and ultrasonic spectroscopy study

Food Biophysics

Volumn 5, Issue 2, 2010, Pages 138-147

  Chappellaz, Astrid ^a   Alexander, Marcela ^a   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

carrageenan; Diffusing wave spectroscopy; Flaxseed gum; Phase separation; Ultrasonic spectroscopy

Indexed keywords

CARRAGEENANS; CASEIN MICELLES; CONCENTRATION RANGES; DIFFUSING WAVE SPECTROSCOPY; FLAXSEED GUM; HELIX-HELIX INTERACTIONS; IN-SITU; LOW CONCENTRATIONS; PHASE SEPARATION BEHAVIOR; PHYSICOCHEMICAL PROPERTY; POLYSACCHARIDE CHAIN; SKIM MILKS; ULTRASONIC SPECTROSCOPY;

CASEIN; CHEMICAL PROPERTIES; CONFOCAL MICROSCOPY; FLAX; LIGHT SCATTERING; MICELLES; OILSEEDS; POLYSACCHARIDES; ULTRASONICS;

PHASE SEPARATION;

EID: 77955087548     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-010-9154-3     Document Type: Article

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