Temperature-dependent complexation between sodium caseinate and gum arabic

Food Hydrocolloids

Volumn 26, Issue 1, 2012, Pages 82-88

  Ye, Aiqian ^a   Edwards, Patrick J B ^a   Gilliland, Janiene ^a   Jameson, Geoffrey B ^a   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Complexation; Gum arabic; Hydrophobic interaction; Sodium caseinate; Temperature

Indexed keywords

ADHESIVES; FLUORESCENCE; HYDROPHOBICITY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PARTICLE SIZE; SODIUM COMPOUNDS; TURBIDITY;

CASEINATE; COMPLEX FORMATIONS; DYNAMIC LIGHT-SCATTERING; DYNAMIC-LIGHT SCATTERINGS; GUM ARABIC; HIGHEST TEMPERATURE; HYDROPHOBIC INTERACTIONS; PARTICLES SIZES; SODIUM CASEINATE; TEMPERATURE DEPENDENT;

DYNAMIC LIGHT SCATTERING;

ACACIA SENEGAL;

EID: 79961170121     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.04.004     Document Type: Article

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