Effect of κ‐carrageenan/milk protein interaction on rheology and microstructure in dairy emulsion systems with different milk protein types and κ‐carrageenan concentrations-Reference-Cited by-同舟云学术

Effect of κ‐carrageenan/milk protein interaction on rheology and microstructure in dairy emulsion systems with different milk protein types and κ‐carrageenan concentrations

Published:2020-11-10 Issue:1 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Seo Chan‐Won¹,Yoo Byoungseung¹^ORCID

Affiliation:

1. Department of Food Science and Biotechnology Dongguk University‐Seoul Goyang Korea

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15038

Reference35 articles.

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2. Effects of milk protein-polysaccharide interactions on the stability of ice cream mix model systems

3. Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions

4. On the structural models of bovine casein micelles – Review and possible improvements;Dalgleish D. G.;The Royal Society of Chemistry,2011

5. Rheology of emulsions

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