Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum

Food Hydrocolloids

Volumn 19, Issue 2, 2005, Pages 187-195

  Vega, C ^a   Dalgleish, D G ^a   Goff, H D ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Carrageenan; Casein; Depletion flocculation; Ice cream mix; Phase separation; Protein polysaccharide incompatibility

Indexed keywords

ASSOCIATION REACTIONS; FLOCCULATION; PHASE SEPARATION; SODIUM;

CARRAGEENANS; CASEINATE-STABILIZED EMULSIONS; DEPLETION FLOCCULATION; ICE CREAM MIX; ICE CREAMS; LOCUST BEAN GUM; POWDER SYSTEMS; PROTEIN-POLYSACCHARIDE INCOMPATIBILITY; SKIM MILK POWDER; SODIUM CASEINATE;

CASEIN;

ALGAROBA; CALCIUM ION; CARRAGEENAN; CASEIN; CASEINATE; SODIUM DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CONFOCAL LASER MICROSCOPY; DAIRY PRODUCT; EMULSION; MILK; PHASE SEPARATION; PROTEIN INTERACTION;

PHASEOLUS (ANGIOSPERM);

EID: 8644225755     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.05.003     Document Type: Article

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