Phase separation in milk protein and amylopectin mixtures
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference34 articles.
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3. Phase separation, rheology and microstructure of micellar casein–guar gum mixtures;Bourriot;Food Hydrocolloids,1999
4. Phase separation, rheology and structure of micellar casein–galactomannan mixtures;Bourriot;International Dairy Journal,1999
5. Micellar-casein–κ-carrageenan mixtures. I. Phase separation and ultrastructure;Bourriot;Carbohydrate Polymers,1999
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