The addition of carboxymethylcellulose in caseinomacropeptide acid gels: Rheological, optical and microstructural characteristics-Reference-Cited by-同舟云学术

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The addition of carboxymethylcellulose in caseinomacropeptide acid gels: Rheological, optical and microstructural characteristics

Published:2015-07 Issue: Volume:49 Page:11-17
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Burgardt Vânia C.F.,Züge Luana C.B.,de Bonna Sartor Giovana,Waszczynskyj Nina,Silveira Joana L.M.,Haminiuk Charles W.I.

Funder

Federal University of Technology – Paraná

Federal University of Paraná, Brazil

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

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

2. Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures;Banerjee;Journal of Food Engineering,2011

3. Correlation between echographic gastric emptying and appetite: influence of psyllium;Bergmann;Gut,1992

4. Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety;Bradbeer;Food Hydrocolloids,2014

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

Cited by 7 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

1. Curdlan/sodium carboxymethylcellulose composite adsorbents: A biodegradable solution for organic dye removal from water;Carbohydrate Polymers;2024-03

2. Curdlan/Sodium Carboxymethylcellulose Composite Aerogels: A Biodegradable Solution for Organic Dye Removal from Water;2023

3. Rheological and microstructural characterisation of heat-induced whey protein isolate gels affected by the addition of caseinomacropeptide;Journal of Dairy Research;2022-02

4. Effect of freeze-thaw treatment on the structure and texture of soy protein-dextran conjugate gels crosslinked by transglutaminase;LWT;2022-01

5. Effect of Eu(III) and Tb(III) chloride on the gelification behavior of poly(sodium acrylate);Journal of Molecular Liquids;2018-08

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