Spectrophotometric analysis of polysaccharide/milk protein interactions with methylene blue using Independent Components Analysis

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 769-776

  Rohart, Anne ^a,b   Jouan Rimbaud Bouveresse, Delphine ^a,b   Rutledge, Douglas N ^a,b   Michon, Camille ^a,b  

^a UMR SayFood   (France)

^b University of Paris Cité   (France)

Author keywords

Chemical physics; Independent Components Analysis; Methylene blue; Mixed systems

Indexed keywords

AROMATIC COMPOUNDS; IONIC STRENGTH; PROTEINS; SODIUM CHLORIDE; SPECTROPHOTOMETERS; SPECTROPHOTOMETRY; XANTHAN GUM;

ASSOCIATIVE INTERACTIONS; CARRAGEENANS; CHEMICAL PHYSICS; GUAR GUMS; INDEPENDENT COMPONENTS ANALYSIS; METHYLENE BLUE; MILK PROTEIN; MIXED SYSTEMS; PROTEIN INTERACTION; SPECTROPHOTOMETRIC ANALYSIS;

POLYSACCHARIDES;

EID: 84908546038     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.08.007     Document Type: Article

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