Interactions between milk whey protein and polysaccharide in solution
- Auteur
- PEREZ, Adrian A1 ; CARRARA, Carlos R1 ; CARRERA SANCHEZ, Cecilio2 ; RODRIGUEZ PATINO, Juan M2 ; SANTIAGO, Liliana G1
[1] Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
[2] Departamento de Ingeniería Química, Facultad de Quimica, Universidad de Sevilla, Sevilla, Spain - Source
Food chemistry. 2009, Vol 116, Num 1, pp 104-113, 10 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Domaine scientifique
- Food science technology
- Editeur
- Elsevier, Kidlington
- Pays de publication
- United Kingdom
- Type de document
- Article
- Langue
- English
- Mot clé auteur
- Biopolymer in solution Hydrocolloid Milk protein Protein-polysaccharide interactions Sodium alginate Whey protein concentrate λ-Carrageenan
- Mot clé (fr)
- Alginate Biopolymère Carraghénane Concentrat Hydrocolloïde Interaction Polyoside Protéine lactosérum Protéine lait Sodium Solution Additif alimentaire Gélifiant
- Mot clé (en)
- Alginates Biopolymer Carrageenan Concentrate Hydrocolloid Interaction Polysaccharide Whey protein Milk protein Sodium Solution Food additive Gelling agent
- Mot clé (es)
- Alginato Biopolímero Carragenano Concentrado Hidrocoloide Interacción Poliósido Proteína lactosero Proteína leche Sodio Solución Aditivo alimentario Gelificante
- Classification
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35A Généralités / 002A35A08 Additifs alimentaires
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35B Industries agroalimentaires / 002A35B04 Industries laitières et fromagères. Crèmes glacées
- Discipline
- Agrifood industries
- Provenance
- Inist-CNRS
- Base de données
- PASCAL
- Identifiant INIST
- 21458215
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
10.1016/j.foodchem.2009.02.017 
https://dx.doi.org/10.1016/j.foodchem.2009.02.017
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