Effect of concentration, temperature and plasticizer content on rheological properties of sodium caseinate and sodium caseinate/sorbitol solutions and glass transition of their films-Reference-Cited by-同舟云学术

Effect of concentration, temperature and plasticizer content on rheological properties of sodium caseinate and sodium caseinate/sorbitol solutions and glass transition of their films

Published:2003-08 Issue:3 Volume:82 Page:425-431
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Barreto P.L.M,Roeder J,Crespo J.S,Maciel G.R,Terenzi H,Pires A.T.N,Soldi V

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

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2. Rheology of acid-induced sodium caseinate stabilized emulsion gels;Chen;Journal of Texture Studies,1999

3. Mechanism of protein stabilization by glycerol;Gekko;Biochemistry,1981

4. Edible coatings and films based on proteins;Gennadios,1993

5. Heat-induced modifications of the functional properties of sodium caseinate;Guo;International Dairy Journal,1996

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