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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DOI
10.1021/bm061099q 
https://dx.doi.org/10.1021/bm061099q
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