Impact of proteins–κ-carrageenan interactions on foam properties

Author:

Carp D.J.,Baeza R.I.,Bartholomai G.B.,Pilosof A.M.R.

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Mixed biopolymer gels of κ-carrageenan and soy protein;Baeza,2002

2. Kappa-carrageenan–protein interactions;Baeza;Lebensmittel-Wissenschaft und- Technologie,2002

3. Mechanical properties of thermo-reversible gels in relation to their structure and the conformation of their macromolecules;Braudo,1995

4. Heat induced aggregation and gelation of β-lactoglobulin in the presence of κ-carrageenan;Capron;Food Hydrocolloids,1999

5. A kinetic model to describe liquid drainage from soy protein foams over an extensive protein concentration range;Carp;Lebensmittel-Wissenschaft und-Technologie,1997

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