Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels
Author:
Publisher
MDPI AG
Subject
Polymers and Plastics,Organic Chemistry,Biomaterials,Bioengineering
Link
http://www.mdpi.com/2310-2861/2/3/23/pdf
Reference35 articles.
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4. Review and Update of Casein Chemistry
5. Influence of Protein Interfacial Composition on Salt Stability of Mixed Casein Emulsions
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