Interactions between Carrageenans and Milk Proteins: A Microstructural and Rheological Study-Reference-Cited by-同舟云学术

Interactions between Carrageenans and Milk Proteins: A Microstructural and Rheological Study

Published:2007-01-25 Issue:2 Volume:8 Page:729-736
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Arltoft D.¹,Ipsen R.¹,Madsen F.¹,de Vries J.¹

Affiliation:

1. Danisco A/S, Edwin Rahrs vej 38, 8220 Brabrand, Denmark, and Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm061099q

Reference35 articles.

1. On the structure of κ/ι-hybrid carrageenans

2. The structure of κ/ι-hybrid carrageenans II. Coil–helix transition as a function of chain composition

3. Structural characteristics of carrageenan gels: temperature and concentration dependence

4. Structural characteristics of carrageenan gels: various types of counter ions

5. Phase behaviour of pure micellar casein/κ-carrageenan systems in milk salt ultrafiltrate

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