The effects of pH on the rheology of -lactoglobulin/ -carrageenan mixed gels

By Ould Eleya M.M.   Turgeon S.L.  

Food Hydrocolloids, Vol. 14, Iss. 3, 2000-05 ,pp. : 245-251

Elsevier

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Structure and rheology of the -carrageenan/locust bean gum gels

By Dunstan D.E.   Chen Y.   Liao M.-L.   Salvatore R.   Boger D.V.   Prica M.  

Food Hydrocolloids, Vol. 15, Iss. 4, 2001-07 ,pp. : 475-484

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Rheological properties of mixed starch- -carrageenan gels in relation to enzymatic digestibility

By Autio K.   Vesterinen E.   Stolt M.  

Food Hydrocolloids, Vol. 16, Iss. 2, 2002-03 ,pp. : 169-174

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Pressure- and heat-induced gelation of mixed -lactoglobulin/polysaccharide solutions: scanning electron microscopy of gels

By Dumay E.   Laligant A.   Zasypkin D.   Cheftel J.C.  

Food Hydrocolloids, Vol. 13, Iss. 4, 1999-07 ,pp. : 339-351

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Heat induced aggregation and gelation of -lactoglobulin in the presence of -carrageenan

By Capron I.   Nicolai T.   Durand D.  

Food Hydrocolloids, Vol. 13, Iss. 1, 1999-01 ,pp. : 1-5

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