PHYSICOCHEMICAL VERIFICATION OF NONEXISTENCE OF ?s1-CASEIN-?-CARRAGEENAN INTERACTION IN CALCIUM-FREE SYSTEMS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb04106.x/fullpdf
Reference49 articles.
1. X-ray diffraction studies of polysaccharide sulphates: Double helix models for κ- and ι-carrageenans
2. Chain conformations in the sol–gel transitions for poly-saccharide systems, and their characterisation by spectroscopic methods
3. STABILIZATION OF CALCIUM SENSITIVE PLANT PROTEINS BY ?-CARRAGEENAN
4. Dansyl labeled proteins: Determination of extinction coefficient and number of bound residues with radioactive dansyl chloride
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2. Gelation of ι-Carrageenan and Micellar Casein Mixtures under High Hydrostatic Pressure;Journal of Agricultural and Food Chemistry;2004-02-19
3. Stabilization of Protein-based Emulsions by Means of Interacting Polysaccharides;Food Colloids;2004
4. Polymer Science Concepts in Dairy Systems—an Overview of Milk Protein and Food Hydrocolloid Interaction;International Dairy Journal;1998-03
5. Carrageenans;Hydrocolloid Applications;1997
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