Diffusing wave spectroscopy and rheological studies of rennet-induced gelation of skim milk in the presence of pectin and κ-carrageenan
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference23 articles.
1. Diffusing wave and ultrasonic spectroscopy of rennet-induced gelation of milk in the presence of high methoxyl pectin;Acero Lopez;Food Biophysics,2009
2. The interaction of casein micelles with kappa-carrageenan studied by diffusing wave spectroscopy;Alexander;Food Hydrocolloids,2007
3. Investigation of particle dynamics in gels involving casein micelles: a diffusing wave spectroscopy and rheology approach;Alexander;Food Hydrocolloids,2008
4. Micellar-casein κ-carrageenan mixtures. I. Phase separation and ultrastructure;Bourriot;Carbohydrate Polymers,1999
5. Effect of milk concentration on the rennet coagulation time;Dalgleish;Journal of Dairy Research,1980
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