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Interaction of starch and casein

Published:2016-10 Issue: Volume:60 Page:572-579
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sun Nian-xia,Liang Yan,Yu Bin,Tan Cong-ping,Cui Bo

Funder

Shandong Province Higher Educational Science and Technology Program

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

1. Diffusing wave spectroscopy and rheological studies of rennet-induced gelation of skim milk in the presence of pectin and κ-carrageenan;Acero-Lopez;International Dairy Journal,2010

2. ζ-Potentials of casein micelles from reconstituted skim milk heated at 120 C;Anema;International Dairy Journal,1996

3. Influence of cross-linked waxy maize starch on the aggregation behavior of casein micelles during acid-induced gelation;Azim;Food Biophysics,2010

4. A colloidal approach of milk acidification by glucono-delta-lactone;Banon;Journal of Dairy Science,1992

5. Some rheological properties of sodium caseinate-starch gels;Bertolini;Journal of Agricultural and Food Chemistry,2005

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