Rheology and structure of mixtures of ι-carrageenan and sodium caseinate
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference34 articles.
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4. Effect of κ‐carrageenan/milk protein interaction on rheology and microstructure in dairy emulsion systems with different milk protein types and κ‐carrageenan concentrations;Journal of Food Processing and Preservation;2020-11-10
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