Structural properties of single and mixed milk/soya protein systems
Authors:
- Ioannis S. ChronakisICIoannis S. Chronakis
- Stefan KasapisSKStefan Kasapis
- 1 December 1993
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 7 (6) , 459-478
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Phase equilibria and gelation in gelatin/maltodextrin systems — Part IV: composition-dependence of mixed-gel moduliCarbohydrate Polymers, 1993
- Selective removal of α-d-galactose side chains from Rhizobium capsular polysaccharide by guar α-d-galactosidase: effect on conformational stability and gelationCarbohydrate Research, 1992
- Thermotropic gelation of food proteinsFood Hydrocolloids, 1992
- The effect of solvent partition on the mechanical properties of biphasic biopolymer gels: an approximate theoretical treatmentCarbohydrate Polymers, 1992
- The incompatibility of concentrated aqueous solutions of dextran and amylose and its effect on amylose gelationCarbohydrate Polymers, 1986
- Large deformation and ultimate properties of biopolymer gels: 2. Mixed gel systemsPolymer, 1985
- Structural and mechanical properties of agar/gelatin co-gels. Small-deformation studiesMacromolecules, 1983
- RHEOLOGICAL ASPECTS OF THE RENNETING OF MILK CONCENTRATED BY ULTRAFILTRATIONJournal of Texture Studies, 1978