The effect of pH on gel structures produced using protein-polysaccharide phase separation and network inversion

International Dairy Journal

Volumn 27, Issue 1-2, 2012, Pages 99-102

  Çakir, Esra ^a   Khan, Saad A ^b   Foegeding, E Allen ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b North Carolina State University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CARRAGEENANS; COMBINED EFFECT; EFFECT OF PH; GEL STRUCTURES; MICRO-PHASE; MICRO-STRUCTURAL; MIXED GEL; NETWORK INVERSION; PH CHANGE; PROTEIN SOLUTION; RHEOLOGICAL CHANGE; WHEY PROTEIN ISOLATE;

GELS; IONIC STRENGTH; MICROSTRUCTURE; PHASE SEPARATION; PROTEINS; SODIUM CHLORIDE;

PH EFFECTS;

EID: 84866287382     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2012.03.013     Document Type: Article

References (11)

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