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The interaction of casein micelles with κ-carrageenan studied by diffusing wave spectroscopy

Author:
Alexander, M., Dalgleish, D.G.
Source:
Food hydrocolloids 2007 v.21 no.1 pp. 128-136
ISSN:
0268-005X
Subject:
food chemistry, micelles, light scattering, mixing, hydrocolloids, skim milk, carrageenan, gels, casein, denaturation, heat treatment, mixtures, spectroscopy, gelation
Agid:
2901233