(Q58414154)

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Influence of κ-carrageenan on the properties of a protein-stabilized emulsion

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Influence of κ-carrageenan on the properties of a protein-stabilized emulsion (English)

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Eric Dickinson

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author name string

Karin Pawlowsky

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2

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publication date

October 1998

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published in

Food Hydrocolloids

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volume

12

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issue

4

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page(s)

417-423

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cites work

On the structure of aggregated kappa-carrageenan helices. A study by cryo-TEM, optical rotation and viscometry

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Evidence of extraneous surfactant adsorption altering adsorbed layer properties of β-lactoglobulin

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Particle flocculation by adsorbing polymers

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7 January 2021

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Osmotic Pressure, Creaming, and Rheology of Emulsions Containing Nonionic Polysaccharide

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Effect of High-Pressure Treatment of Protein on the Rheology of Flocculated Emulsions Containing Protein and Polysaccharide

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Effect of ι-Carrageenan on Flocculation, Creaming, and Rheology of a Protein-Stabilized Emulsion

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Polyelectrolyte/amphiphile interaction studied by surface tension measurements

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10.1016/S0268-005X(98)00055-1

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(Q58414154)

Influence of κ-carrageenan on the properties of a protein-stabilized emulsion

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