Thermo-rheological behavior of model protein–polysaccharide mixtures
Author:
Publisher
Springer Science and Business Media LLC
Subject
Condensed Matter Physics,General Materials Science
Link
http://link.springer.com/content/pdf/10.1007/s00397-010-0431-3.pdf
Reference35 articles.
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4. Capron I, Nicolai T, Durand D (1999) Heat induced aggregation and gelation of beta-lactoglobulin in the presence of kappa-carrageenan. Food Hydrocoll 13(1):1–5
5. Chen Y, Liao M, Boger D, Dunstan D (2001) Rheological characterization of kappa-carrageenan/locust bean gum mixtures. Carbohydr Polym 46(2):117–124
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