Interactions between milk proteins and gellan gum in acidified gels

Author:

Picone Carolina Siqueira Franco,da Cunha Rosiane Lopes

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference23 articles.

1. Acidified sodium caseinate emulsion foams containing liquid fat: a comparison with whipped cream;Allen;Food Science and Technology,2006

2. Mixed and filled gels: models for foods;Brownsey,1988

3. Conformational changes in ι- and κ-carrageenans induced by complex formation with bovine β-casein;Burova;Biomacromolecules,2007

4. Whey protein interactions in acidic cold-set gels at different pH values;Cavallieri;Le Lait Dairy Science and Technology,2007

5. Molecular architectures and functional properties of gellan gum and related polysaccharides;Chandrasekaran;Trends in Food Science and Technology,1995

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