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Mutarotation and solubility of lactose as affected by carrageenans

  • Published:2021-04 Issue: Volume:142 Page:110204
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Sánchez-García Yanira I.,Gutiérrez-Méndez Néstor,Salmerón Iván,Ramos-Sánchez Víctor H.,Leal-Ramos Martha Y.,Sepúlveda David R.

Funder

National Council on Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Food gels: Gelling process and new applications;Banerjee;Critical Reviews in Food Science and Nutrition,2012

2. Lactose solubility and crystal growth as affected by mineral impurities;Bhargava;Journal of Food Science,1996

3. Effect of carrageenan type on viscoelastic properties of processed cheese;Černíková;Food Hydrocolloids,2008

4. Ultrasound-assisted crystallization (sonocrystallization);de Castro;Ultrasonics Sonochemistry,2007

5. Recovery and purification of lactose from whey;de Souza;Chemical Engineering and Processing: Process Intensification,2010
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