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Interactions between carrageenans and milk proteins : A microstructural and rheological study

Author
ARLTOFT, D1 2 ; IPSEN, R2 ; MADSEN, F1 ; DE VRIES, J1
[1] Danisco A/S, Edwin Rahrs vej 38, 8220 Brabrand, Denmark
[2] Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark
Source

Biomacromolecules. 2007, Vol 8, Num 2, pp 729-736, 8 p

ISSN
1525-7797
Scientific domain
Biochemistry, molecular biology, biophysics; Polymers, paint and wood industries
Publisher
American Chemical Society, Washington, DC
Publication country
United States
Document type
Article
Language
English
Keyword (fr)
Carraghénane Effet composition Etude expérimentale Hydrogel Interaction intermoléculaire Protéine lait Viscoélasticité Gel mixte Oside polymère
Keyword (en)
Carrageenan Composition effect Experimental study Hydrogel Intermolecular interaction Milk protein Viscoelasticity Oside polymer
Keyword (es)
Carragenano Efecto composición Estudio experimental Hidrogel Interacción intermolecular Proteína leche Viscoelasticidad Osido polímero
Classification
Pascal
001 Exact sciences and technology / 001D Applied sciences / 001D09 Physicochemistry of polymers / 001D09C Natural polymers / 001D09C03 Proteins

Pascal
001 Exact sciences and technology / 001D Applied sciences / 001D09 Physicochemistry of polymers / 001D09C Natural polymers / 001D09C04 Starch and polysaccharides

Discipline
Physical chemistry of polymers
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
18694549

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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