Rheology and structure of mixtures of l-carrageenan and sodium caseinate
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| Published in | Food hydrocolloids Vol. 27; no. 1; pp. 235 - 241 |
|---|---|
| Main Authors | , , |
| Format | Journal Article |
| Language | English |
| Published |
Oxford
Elsevier
2012
|
| Subjects | |
| Online Access | Get full text |
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| Author | NICOLAI, Taco DURAND, Dominique NONO, Merveille |
|---|---|
| Author_xml | – sequence: 1 givenname: Merveille surname: NONO fullname: NONO, Merveille organization: Polymères, Colloïdes, Interfaces, UMR-CNRS, Université du Maine, 72085 le Mans, France – sequence: 2 givenname: Dominique surname: DURAND fullname: DURAND, Dominique organization: Polymères, Colloïdes, Interfaces, UMR-CNRS, Université du Maine, 72085 le Mans, France – sequence: 3 givenname: Taco surname: NICOLAI fullname: NICOLAI, Taco organization: Polymères, Colloïdes, Interfaces, UMR-CNRS, Université du Maine, 72085 le Mans, France |
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| Keywords | Caseinate Gelling agent Milk protein Casein Phase separation Food additive Carrageenan Mixture Rheological properties Gel |
| Language | English |
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| SubjectTerms | Biological and medical sciences Food additives Food industries Fundamental and applied biological sciences. Psychology General aspects Milk and cheese industries. Ice creams |
| Title | Rheology and structure of mixtures of l-carrageenan and sodium caseinate |
| Volume | 27 |
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