Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum-Reference-Cited by-同舟云学术

Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum

Published:2022-08-04 Issue:4 Volume:75 Page:831-841
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Novokshanova Alla L'vovna¹^ORCID,Matveeva Natalia Olegovna²^ORCID,Nikityuk Dmitry Borisovich¹³^ORCID

Affiliation:

1. Federal State Budgetary Scientific Institution “Federal Research Centre of Nutrition Biotechnology and Food Safety” 109240 Moscow Russian Federation

2. Federal State Budgetary Educational Institution of Higher Education “The Vereshchagin Vologda State Dairy Farming Academy” 160555 Vologda Russian Federation

3. I.M. Sechenov First Moscow State Medical University of Ministry of Healthcare of the Russian Federation (Sechenov University) 119991 Moscow Russian Federation

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12894

Reference25 articles.

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2. Effect of whey protein concentrate, pH and salt on colloidal stability of acid dairy drink (Doogh)

3. Liquid Milk Products | Liquid Milk Products: Flavored Milks

4. Re‐evaluation of xanthan gum (E 415) as a food additive;EFSA ANS Panel (EFSA Panel on Food Additives and Nutrient Sources added to Food);EFSA Journal,2017

5. Scientific Opinion on the re‐evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives;EFSA ANS Panel (EFSA Panel on Food Additives and Nutrient Sources added to Food);EFSA Journal,2018

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