Gelation and flocculation of casein micelle/carrageenan mixtures
- 31 January 1997
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 11 (1), 35-40
- https://doi.org/10.1016/s0268-005x(97)80008-2
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Hydrocolloid/Milk Gel Formation and PropertiesJournal of Food Science, 1992
- On the Stability of Casein MicellesJournal of Dairy Science, 1990
- Interactions between carrageenans and casein micelles: electrophoretic and hydrodynamic properties of the particlesFood Hydrocolloids, 1988
- The effect of casein on the viscosity of solutions of hydrocolloidsJournal of the Science of Food and Agriculture, 1979
- Effect of Various Gums on Skimmilk and Purified Milk ProteinsJournal of Dairy Science, 1968