Influence of Cross-linked Waxy Maize Starch on the Aggregation Behavior of Casein Micelles During Acid-induced Gelation

ISSN： 1557-1858

Source： Food Biophysics, Vol.5, Iss.3, 2010-09, pp. : 227-237

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

Further Studies on the Heat-induced, pH-dependent Dissociation of Casein from the Micelles in Reconstituted Skim Milk

By Anema S.G. Li Y.

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 5, 2000-08 ,pp. : 335-343

Academic Press

Access to resources Recommend Favorite

Sorption of Eu(III) from solutions of covalently cross-linked chitosan cryogels

By Veleshko I.

Fibre Chemistry, Vol. 42, Iss. 6, 2011-05 ,pp. : 364-369

Springer Publishing Company

Access to resources Recommend Favorite

Effect of Gelation Temperature on Ca 2+ -Induced Gelation of Whey Protein Isolate

By Hongsprabhas P. Barbut S.

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 1, 1997-02 ,pp. : 45-49

Academic Press

Access to resources Recommend Favorite

Mechanical behavior of starch films

By Maatoug S. Ladhari N. Sakli F.

Journal of the Textile Institute, Vol. 100, Iss. 8, 2009-11 ,pp. : 731-737

Taylor & Francis Ltd

Access to resources Recommend Favorite

Cross-Reactivity of Antibodies with Phenolic Compounds in Pistachios during Quantification of Ochratoxin A by Commercial Enzyme-Linked Immunosorbent Assay Kits

By Lee Hyun Jung Meldrum Alexander D. Rivera Nicholas Ryu Dojin

Journal of Food Protection, Vol. 77, Iss. 10, 2014-10 ,pp. : 1754-1759

International Association for Food Protection

Access to resources Recommend Favorite