Rheology of acid-induced sodium caseinate gels containing added gelatin

Author： Koh M.W.W.   Matia Merino L.   Dickinson E.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.16, Iss.6, 2002-11, pp. : 619-623

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effects of low-methoxyl amidated pectin and ionic calcium on rheology and microstructure of acid-induced sodium caseinate gels

By Matia-Merino L.   Lau K.   Dickinson E.  

Food Hydrocolloids, Vol. 18, Iss. 2, 2004-03 ,pp. : 271-281

Elsevier

Access to resources Recommend Favorite

Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and non-ionic surfactant

By Dickinson E.   Radford S.J.   Golding M.  

Food Hydrocolloids, Vol. 17, Iss. 2, 2003-03 ,pp. : 211-220

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

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

By Oakenfull D.   Miyoshi E.   Nishinari K.   Scott A.  

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

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