Gels of carrageenan-caprine whey protein concentrate : A physicochemical study

Mixed gels of carrageenan (Car) and caprine whey protein concentrate (WPCc) (pH 7) were studied and compared with those prepared with Car and commercial bovine whey protein concentrate (WPCb). Dynamic rheology studies indicate that gels with WPCc were weaker (lower G') than those made with WPCb...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 2 vom: 09. Feb., Seite 117-127
1. Verfasser:	Ayunta, Carolina A (VerfasserIn)
Weitere Verfasser:	Quinzio, Claudia M, Iturriaga, Laura B, Puppo, María C
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Caprine whey protein concentrate carrageenan gels rheology structure texture Whey Proteins Carrageenan 9000-07-1 Gels