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By Silva J.G.   Morais H.A.   Silvestre M.P.C.  

Food Research International, Vol. 36, Iss. 1, 2003-01 ,pp. : 73-80

Elsevier

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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

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Effect of cross-linking with transglutaminase on the heat stability and some functional characteristics of sodium caseinate

By Flanagan J.   Gunning Y.   FitzGerald R.J.  

Food Research International, Vol. 36, Iss. 3, 2003-01 ,pp. : 267-274

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

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

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

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

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