Rheology and structure of mixtures of l-carrageenan and sodium caseinate

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Bibliographic Details
Published inFood hydrocolloids Vol. 27; no. 1; pp. 235 - 241
Main Authors NONO, Merveille, DURAND, Dominique, NICOLAI, Taco
Format Journal Article
LanguageEnglish
Published Oxford Elsevier 2012
Subjects
Biological and medical sciences
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Milk and cheese industries. Ice creams
Caseinate
Gelling agent
Milk protein
Casein
Phase separation
Food additive
Carrageenan
Mixture
Rheological properties
Gel
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ISSN:0268-005X
1873-7137