The effects of carrageenan on stability of arachin and the interactions between them

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 763-768

  Zhao, Hongfei ^a   Zhou, Fang ^a   Peng, Wei ^a   Zheng, Junyu ^a   Dziugan, Piotr ^b   Zhang, Bolin ^a  

^a BEIJING FORESTRY UNIVERSITY   (China)

^b LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Arachin; Carrageenan; DSC; SEM; Stability

Indexed keywords

IONIC STRENGTH; PHASE SEPARATION; SYSTEM STABILITY; THERMODYNAMIC STABILITY;

ARACHIN; CA 2+; CARRAGEENANS; DSC; GOOD STABILITY; HIGHEST TEMPERATURE; LOW CONCENTRATIONS; PH VALUE; SDS-PAGE; TERTIARY STRUCTURES;

FLUORESCENCE SPECTROSCOPY;

EID: 85027919860     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.08.006     Document Type: Article

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