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Influence of concentration and pH in caseinomacropeptide and carboxymethylcellulose interaction

  • Published:2014-03 Issue: Volume:35 Page:170-180
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Burgardt V.C.F.,Oliveira D.F.,Evseev I.G.,Coelho A.R.,Haminiuk C.W.I.,Waszczynskyj N.

Funder

Federal University of Technology – Paraná

Federal University of Paraná, Brazil

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference64 articles.

1. Molecular structure, spectroscopic studies and first-order molecular hyperpolarizabilities of p-amino acetanilide;Abraham;Spectrochimica Acta Part A – Molecular and Biomolecular Spectroscopy,2008

2. Effect of high-hydrostatic pressure and temperature on rheological characteristics of glycomacropeptide;Ahmed;Journal of Dairy Science,2003

3. The rheology;Alves,2002

4. Amide modes and protein conformation;Bandekar;Biochimica et Biophysica Acta – Protein Structure and Molecular Enzymology,1992

5. Characterization of a chitosan sample extracted from Brazilian shrimps and its application to obtain insoluble complexes with a commercial whey protein isolate;Bastos;Food Hydrocolloids,2010
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