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Stability and rheological implications of electrostatic milk protein–polysaccharide interactions

article by Eric Dickinson published October 1998 in Trends in Food Science and Technology

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Stability and rheological implications of electrostatic milk protein–polysaccharide interactions (English)

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Eric Dickinson

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publication date

October 1998

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published in

Trends in Food Science and Technology

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volume

9

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issue

10

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page(s)

347-354

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cites work

Influence of High Pressure on Bovine Serum Albumin and Its Complex with Dextran Sulfate

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Complexation Behavior of Polyampholytes and Charged Objects

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

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Effect of high-methoxy pectin on properties of casein-stabilized emulsions

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Influence of Protein Interfacial Composition on Salt Stability of Mixed Casein Emulsions.

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Salt stability of casein emulsions

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Proteins at interfaces and in emulsions Stability, rheology and interactions

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Stability of Food Emulsions Containing both Protein and Polysaccharide

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10.1016/S0924-2244(98)00057-0

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(Q58414170)

Stability and rheological implications of electrostatic milk protein–polysaccharide interactions

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