Improvement of casein / κ-carrageenan composite gel properties: Role of locust bean gum concentration-Reference-Cited by-同舟云学术

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Improvement of casein / κ-carrageenan composite gel properties: Role of locust bean gum concentration

Published:2025-01 Issue: Volume:158 Page:110547
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lu Zhengji,Sheng Zhaoyue,Zhou Hui,He Jian,Zhang Xiaoying,Zhang Ying,Wang Caiyun,Luo Jie^ORCID

Publisher

Elsevier BV

Reference66 articles.

1. Synergistic effect of the locust bean gum on the thermal phase transitions of κ-carrageenan gels;Arda;Food Hydrocolloids,2009

2. Locust bean gum: Processing, properties and food applications—a review;Barak;International Journal of Biological Macromolecules,2014

3. Effect of LBG on the gel properties of acid-induced SPI gels;Bi;LWT,2017

4. Rheology and phase behavior of dense casein micelle dispersions;Bouchoux;J Chem Phys,2009

5. Phase separation, rheology and microstructure of micellar casein–guar gum mixtures;Bourriot;Food Hydrocolloids,1999

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