The properties of whey protein-carrageenan mixtures during the formation of electrostatic coupled biopolymer and emulsion gels

Food Research International

Volumn 66, Issue , 2014, Pages 140-149

  Lam, Ricky S H ^a   Nickerson, Michael T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Carrageenan; Coacervates; Emulsion gels; Whey protein

Indexed keywords

CARRAGEENANS; COACERVATES; EMULSION GEL; WHEY PROTEINS;

EID: 84907809380     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.08.006     Document Type: Article

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