Title of article
The effect of heating on β-lactoglobulin–chitosan mixtures as influenced by pH and ionic strength
Author/Authors
John S. Mounsey، نويسنده , , Brendan T. O’Kennedy، نويسنده , , Mark A. Fenelon، نويسنده , , André Brodkorb، نويسنده ,
Issue Information
ماهنامه با شماره پیاپی سال 2008
Pages
9
From page
65
To page
73
Abstract
Casein micelles;
κ-Carrageenan;
Rheology;
Microstructure;
Casein–κ-carrageenan interactions
Keywords
Zeta potential , ?-Lactoglobulin , Chitosan , Complexation , Heating
Journal title
Food Hydrocolloids
Serial Year
2008
Journal title
Food Hydrocolloids
Record number
978306
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