Interfacial compositions, microstuctures and properties of oil-in-water emulsions formed with mixtures of milk proteins and -carrageenan: 1. Sodium caseinate

By Singh H.   Tamehana M.   Hemar Y.   Munro P.A.  

Food Hydrocolloids, Vol. 17, Iss. 4, 2003-07 ,pp. : 539-548

Elsevier

Access to resources Recommend Favorite

Effect of sodium caseinate and -carrageenan on binding and textural properties of pork muscle gels enhanced by microbial transglutaminase addition

By Pietrasik Z.   Jarmoluk A.  

Food Research International, Vol. 36, Iss. 3, 2003-01 ,pp. : 285-294

Elsevier

Access to resources Recommend Favorite

Mechanical properties of acid sodium caseinate- -carrageenan gels: effect of co-solute addition

By Ribeiro K.O.   Rodrigues M.I.   Sabadini E.   Cunha R.L.  

Food Hydrocolloids, Vol. 18, Iss. 1, 2004-01 ,pp. : 71-79

Elsevier

Access to resources Recommend Favorite

Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels

By Dickinson E.   Matia Merino L.  

Food Hydrocolloids, Vol. 16, Iss. 4, 2002-07 ,pp. : 321-331

Elsevier

Access to resources Recommend Favorite

Effect of concentration, temperature and plasticizer content on rheological properties of sodium caseinate and sodium caseinate/sorbitol solutions and glass transition of their films

By Barreto P.L.M.   Roeder J.   Crespo J.S.   Maciel G.R.   Terenzi H.   Pires A.T.N.   Soldi V.  

Food Chemistry, Vol. 82, Iss. 3, 2003-08 ,pp. : 425-431

Elsevier

Access to resources Recommend Favorite