The effect of casein on the viscosity of solutions of hydrocolloids
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference17 articles.
1. Gum Technology in the Food Industry, Academic Press, London, 1969.
2. Solution properties of water-soluble polymers. I. Control of aggregation of sodium carboxymethylcellulose (CMC) by choice of solvent and/or electrolyte
3. The viscosity of dilute solutions of guar gum and locust bean gum with and without added sugars
4. The viscosity of dilute solutions of x-carrageenan and sodium carboxymethylcellulose
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2. Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum;Food Hydrocolloids;2005-03
3. Effects of carrageenan type on the behaviour of carrageenan/milk mixtures;Food Hydrocolloids;2000-07
4. Rheological and thermal properties of milk gels formed with κ-carrageenan. I. Sodium caseinate;Food Hydrocolloids;1999-11
5. Casein micelle/iota carrageenan interactions in milk: influence of temperature;Food Hydrocolloids;1999-05
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