Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?-Reference-Cited by-同舟云学术

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Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?

Published:2013-07 Issue:1 Volume:32 Page:204-210
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Spotti María Julia,Perduca Martina J.,Piagentini Andrea,Santiago Liliana G.,Rubiolo Amelia C.,Carrara Carlos R.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

1. Gelation of β-lactoglobulin in the presence of propylene glycol alginate: kinetics and gel properties;Baeza;Colloids and Surfaces B: Biointerfaces,2003

2. Mixed biopolymer gels systems of β-lactoglobulin and nogelling gum;Baeza,2001

3. Physical properties giving the sensory perception of whey proteins/polysaccharide gels;van den Berg;Food Biophysics,2008

4. Improved gelling properties of whey protein isolate by addition of xanthan gum;Bertrand;Food Hydrocolloids,2007

5. Influence of xanthan gum on physical characteristic of heat-denatured whey protein solutions and gels;Bryant;Food Hydrocolloids,2000

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