Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures

Food Hydrocolloids

Volumn 25, Issue 6, 2011, Pages 1538-1546

  Çakir, Esra ^a   Foegeding, E Allen ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Gelation; Mixed gel; Phase separation; Rheology; Whey protein; Carrageenan

Indexed keywords

FRACTURE; GELS; MICROSTRUCTURE; PHASE SEPARATION; PROTEINS; SODIUM CHLORIDE;

CARRAGEENANS; CONFOCAL-LASER-SCANNING-MICROSCOPY; CONTINUOUS PHASE; GEL STRUCTURES; GEL TEXTURE; MICRO-PHASE SEPARATION; MIXED GEL; WHEY PROTEIN ISOLATE; WHEY PROTEINS; Κ-CARRAGEENAN;

GELATION;

EID: 79955011039     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.02.002     Document Type: Article

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