The effect of κ-carrageenan conformation on its interaction with casein micelles
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference4 articles.
1. Interactions between carrageenans and casein micelles: electrophoresis and hydrodynamic properties of the particles;Dalgleish;Food Hydrocolloids,1988
2. Activity coefficients of counterions and conformation in kappa-carrageenan systems;Rochas;Biopolymers,1980
3. Electrostatic interaction between κ-carrageenan and κ-casein;Snoeren;Milchwissenschaft,1975
4. Hydrocolloid/milk gel formation and properties;Xu;Journal of Food Science,1992
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5. Effect of κ- and λ-Carrageenans as Fat-Replacers in Low-Fat Oaxaca Cheese;International Journal of Food Properties;2008-07-18
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