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By Vesterinen E.   Myllarinen P.   Forssell P.   Soderling E.   Autio K.  

Food Hydrocolloids, Vol. 16, Iss. 2, 2002-03 ,pp. : 161-167

Elsevier

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Rheological and thermal properties of milk gels formed with -carrageenan. I. Sodium caseinate

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Food Hydrocolloids, Vol. 13, Iss. 6, 1999-11 ,pp. : 525-533

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Rheology of -carrageenan and -lactoglobulin mixed gels

By Ould Eleya M.M.   Turgeon S.L.  

Food Hydrocolloids, Vol. 14, Iss. 1, 2000-01 ,pp. : 29-40

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Microstructure and rheological behaviour of alginate/pectin mixed gels

By Walkenstrom P.   Kidman S.   Hermansson A.-M.   Rasmussen P.B.   Hoegh L.  

Food Hydrocolloids, Vol. 17, Iss. 5, 2003-09 ,pp. : 593-603

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

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

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