Milk protein-gum tragacanth mixed gels: Effect of heat-treatment sequence

Carbohydrate Polymers

Volumn 101, Issue 1, 2014, Pages 1068-1073

  Hatami, Masoud ^a   Nejatian, Mohammad ^a   Mohammadifar, Mohammad Amin ^a   Pourmand, Hanieh ^b  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Biopolymer interaction; Formulation parameters; Gum tragacanth; Heat treatment sequence; Microstructure; Milk protein; Rheology

Indexed keywords

FORMULATION PARAMETERS; GUM TRAGACANTHS; HEAT-TREATMENT SEQUENCE; INTERMEDIATE DENSITIES; MILK PROTEIN; RHEOLOGICAL MEASUREMENTS; RHEOLOGICAL PROPERTY; WHEY PROTEIN CONCENTRATE;

BIOMOLECULES; DISPERSIONS; GELATION; GELS; HEATING; MICROSTRUCTURE; MIXTURES; RHEOLOGY; SODIUM;

PROTEINS;

GUM TRAGACANTH; MILK PROTEIN;

ARTICLE; BIOPOLYMER INTERACTION; CHEMISTRY; FLOW KINETICS; FORMULATION PARAMETERS; GEL; HEAT; HEAT-TREATMENT SEQUENCE; MECHANICS; MICROSTRUCTURE; PH; TIME;

BIOPOLYMER INTERACTION; FORMULATION PARAMETERS; GUM TRAGACANTH; HEAT-TREATMENT SEQUENCE; MICROSTRUCTURE; MILK PROTEIN; RHEOLOGY;

GELS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MECHANICAL PROCESSES; MILK PROTEINS; RHEOLOGY; TIME FACTORS; TRAGACANTH;

EID: 84887108772     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.10.004     Document Type: Article

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