Water holding capacity and swelling of casein hydrogels

Food Hydrocolloids

Volumn 44, Issue , 2015, Pages 372-379

  Kees de Kruif, C G ^a,b   Anema, Skelte G ^c   Zhu, Changjun ^c   Havea, Palatasa ^c   Coker, Christina ^c  

^a UTRECHT UNIVERSITY   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

^c FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Caseins; Hydrogels; Kinetics; Swelling; Water holding

Indexed keywords

CASEIN; GELS; MICELLES; POLYELECTROLYTES; SODIUM CHLORIDE; SOLVENTS; SWELLING; VOLUME FRACTION;

CASEIN MICELLES; CONDITION; CROSS-LINKED GELS; POOR SOLVENTS; SALT CONCENTRATION; SODIUM CASEINATE; TEMPERATURE CONCENTRATION; TRANSGLUTAMINASES; WATER HOLDING; WATER-HOLDING CAPACITY;

HYDROGELS;

EID: 84908609084     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.10.007     Document Type: Article

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