Gelation and flocculation of casein micelle/carrageenan mixtures

Author:

Langendorff V.,Cuvelier G.,Launay B.,Parker A.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference12 articles.

1. Effect of various gums on skimmilk and purified milk proteins;Grindrod;J Dairy Sci.,1968

2. Kappa-carrageenan. A study on its physico-chemical properties, sol-gel transition and interactions with milk proteins;Snoeren;PhD Thesis, Wageningen, The Netherlands,1976

3. Electrostatic interaction between kappa-carrageenan and kappa-casein;Snoeren;Milchwissenschaft,1975

4. The effect of casein on the viscosity of solution of hydrocolloids;Elfak;J. Sci. Food Agric.,1979

5. Interactions between carrageenans and casein micelles: electrophoretic and hydrodynamic properties of particles;Dalgleish;Food Hydrocoll.,1988

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