Tara gum–bovine sodium caseinate acid gels: Stabilisation of W/W emulsions-Reference-Cited by-同舟云学术

Tara gum–bovine sodium caseinate acid gels: Stabilisation of W/W emulsions

Published:2020-02-13 Issue:3 Volume:73 Page:521-531
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Hidalgo Ma. Eugenia¹²^ORCID,Ingrassia Romina¹²³,Nielsen Nadia Sol¹,Porfiri Ma. Cecilia²⁴,Tapia‐Maruri Daniel⁵^ORCID,Risso Patricia Hilda¹²³

Affiliation:

1. Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Rosario2000Santa Fe Argentina

2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Argentina

3. Facultad de Ciencias Veterinarias UNR CasildaS2170Santa Fe Argentina

4. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA) Universidad Nacional de Quilmes (UNQ) BernalB1876BXDBuenos Aires Argentina

5. Departamento de Biotecnología Centro de Desarrollo de Productos Bióticos Instituto Politécnico Nacional Yautepec62731Morelos Mexico

Funder

Universidad Nacional de Rosario

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12693

Reference42 articles.

1. Cold-Set Globular Protein Gels: Interactions, Structure and Rheology as a Function of Protein Concentration

2. ζ-Potentials of casein micelles from reconstituted skim milk heated at 120 °C

3. Characterization of tara gum edible films incorporated with bulk chitosan and chitosan nanoparticles: A comparative study

4. Characterization of non-linear rheological behavior of SPI–FG dispersions using LAOS tests and FT rheology

5. The effects of xanthan conformation and sucrose concentration on the rheological properties of acidified sodium caseinate–xanthan gels

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