Gel formation of mixtures of κ-carrageenan and sodium caseinate

Food Hydrocolloids

Volumn 25, Issue 4, 2011, Pages 750-757

  Nono, Merveille ^a   Nicolai, Taco ^a   Durand, Dominique ^a  

^a UNIVERSITÉ DU MAINE   (France)

Author keywords

Carrageenan; Caseinate; Gel; Polysaccharide; Protein; Rheology

Indexed keywords

ELASTICITY; GELATION; GELS; LIGHT SCATTERING; POTASSIUM COMPOUNDS; SODIUM; SODIUM CHLORIDE;

CARRAGEENANS; CASEINATE; CONFOCAL-LASER-SCANNING-MICROSCOPY; CRITICAL GELATION TEMPERATURES; GEL FORMATION; GEL STRENGTHS; OSCILLATING SHEAR; SHEAR RHEOLOGY; SODIUM CASEINATE; TEMPERATURE RAMP;

PROTEINS;

EID: 79851509533     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.07.014     Document Type: Article

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