Milk-carrageenan gels

被引：0
|
作者：
Puvanenthiran, A
Goddard, SJ
Augustin, MA
机构：
[1] Food Sci Australia, Werribee, Vic 3030, Australia
[2] Du Pont UK Ltd, Cereals Innovat Ctr, Cambridge CB1 2UJ, England
来源：
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY | 2000年 / 55卷 / 02期
关键词：
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
The interaction between milk and carrageenan is widely exploited in the manufacture of milk gels and stabilisation of dairy products. Gelation of mixtures with milk proteins and kappa-carrageenan or iota-carrageenan have been examined (Xu et al. 1992; Lynch and Mulvihill 1996). Gels with a range of textures may be obtained by combining kappa- and iota-carrageenan. In this work, the characteristics of mixtures containing milk, kappa- and iota-carrageenan were examined.
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页码：111 / 111
页数：1
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