Effect of co-solute and gelation temperature on milk protein and gum tragacanth interaction in acidified gels

International Journal of Biological Macromolecules

Volumn 50, Issue 4, 2012, Pages 1109-1115

  Hatami, Masoud ^a   Nejatian, Mohammad ^a   Mohammadifar, Mohammad Amin ^a  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Acid induced gelation; Biopolymer interaction; Gum tragacanth; Lactose; Microstructure; Milk protein; Rheological properties; Temperature

Indexed keywords

BIOPOLYMER; GUM TRAGACANTH; LACTOSE; MILK PROTEIN;

ADSORPTION; ARTICLE; FLOW KINETICS; GEL; GELATION; NONHUMAN; OSCILLATION; PH; PROTEIN AGGREGATION; PROTEIN STRUCTURE; SCANNING ELECTRON MICROSCOPY; SOLUTE; TEMPERATURE; YOUNG MODULUS;

EID: 84860259114     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2012.02.026     Document Type: Article

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