Time- and temperature-dependent changes in the adsorbed layer on caseinate-stabilized emulsion droplets

By Euston S.R.   Mayhill  

Food Research International, Vol. 34, Iss. 5, 2001-01 ,pp. : 369-376

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

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 properties of soybean protein isolate gels containing emulsion droplets

By Kim K.-H.   Renkema J.M.S.   van Vliet T.  

Food Hydrocolloids, Vol. 15, Iss. 3, 2001-05 ,pp. : 295-302

Elsevier

Access to resources Recommend Favorite

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

Elsevier

Access to resources Recommend Favorite