κ-Carrageenan-sodium caseinate microgel production by atomization: Critical analysis of the experimental procedure

Journal of Food Engineering

Volumn 104, Issue 1, 2011, Pages 123-133

  Perrechil, F A ^a   Sato, A C K ^a   Cunha, R L ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Extrusion; Ionic gelation; Microscopy; Rheology

Indexed keywords

ATOMIZATION PROCESS; CARRAGEENANS; CASEINATE; CRITICAL ANALYSIS; DIMENSIONLESS NUMBER; DIMENSIONLESS PARAMETERS; EXPERIMENTAL PROCEDURE; FEED FLOW RATE; IONIC GELATION; LIQUID LAYER; MICRO-GELS; MICROGEL; MICROGEL SUSPENSIONS; MICROSCOPY; MORPHOLOGY AND SIZE; POTENTIAL APPLICATIONS; RHEOLOGICAL BEHAVIORS; SODIUM CASEINATE; WEBER NUMBERS;

ASPECT RATIO; ATOMIZATION; BIOMOLECULES; COAGULATION; COLD STORAGE; COMPRESSED AIR; ELASTICITY; EXTRUSION; FOOD PRODUCTS; GELATION; GELS; LIQUIDS; PARTICLE SIZE ANALYSIS; REYNOLDS NUMBER; SODIUM; SURFACE TENSION; TENSILE STRENGTH; VISCOSITY;

RHEOLOGY;

EID: 78751650543     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.12.004     Document Type: Article

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