Rheology and structure of mixtures of ι-carrageenan and sodium caseinate

Food Hydrocolloids

Volumn 27, Issue 1, 2012, Pages 235-241

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

^a UNIVERSITÉ DU MAINE   (France)

Author keywords

Carrageenan; Casein; Gel; Phase separation

Indexed keywords

ELASTICITY; GELATION; INTEGRATED CIRCUITS; LIGHT SCATTERING; POTASSIUM COMPOUNDS; SODIUM; SODIUM CHLORIDE;

CARRAGEENANS; COIL CONFORMATIONS; HELIX CONFORMATION; RHEOLOGY AND STRUCTURE; SODIUM CASEINATE;

PHASE SEPARATION;

EID: 81155162577     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.07.002     Document Type: Article

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