Author:
Ji S.,Corredig M.,Goff H.D.
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference19 articles.
1. A simple procedure for the preparation of stirred yoghurt for scanning electron microscopy;Allan-Wojtas;Food Microstructure,1984
2. Interactions between carrageenans and casein micelles: Electrophoretic and hydrodynamic properties of the particles;Dalgleish;Food Hydrocolloids,1988
3. Interaction of carrageenan with other ingredients in dairy dessert gels;de Vries,2002
4. Casein micelles/iota–carrageenan interactions in milk: Influence of temperature;Langendorff;Food Hydrocolloids,1999
5. Effects of carrageenan type on the behaviour of carrageenan/milk mixtures;Langendorff;Food Hydrocolloids,2000
Cited by
41 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献