Salt-modulated structure formation in a dense calcium caseinate system

Food Hydrocolloids

Volumn 29, Issue 1, 2012, Pages 42-47

  Grabowska, Katarzyna J ^a   Van der Goot, Atze Jan ^a   Boom, Remko M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Caseinate; Fibrous structure; Food texture; Rheology; Salt; Shear; Solvent

Indexed keywords

ANISOTROPY; CALCIUM; GELATION; RHEOLOGY; SHEAR THINNING; SODIUM CHLORIDE;

ANISOTROPIC STRUCTURE; CASEINATE; DIVALENTS; FIBROUS STRUCTURES; FOOD TEXTURE; LOW CONCENTRATIONS; MICELLAR STRUCTURES; MODULATED STRUCTURES; SHEAR; STRUCTURE FORMATIONS;

SHEAR FLOW;

EID: 84857668652     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.02.001     Document Type: Article

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