ELECTRON MICROSCOPY OF CARRAGEENAN-MILK GELS

被引：0
|
作者：
HOOD, LF
机构：
来源：
JOURNAL OF DAIRY SCIENCE | 1971年 / 54卷 / 05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：
引用
收藏
页码：767 / &
相关论文
共 50 条
  • [1] Milk-carrageenan gels
    Puvanenthiran, A
    Goddard, SJ
    Augustin, MA
    AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 2000, 55 (02) : 111 - 111
  • [2] ULTRASTRUCTURE OF CARRAGEENAN - MILK SOLS AND GELS
    HOOD, LF
    ALLEN, JE
    JOURNAL OF FOOD SCIENCE, 1977, 42 (04) : 1062 - 1065
  • [3] Milk-based gels made with κ-carrageenan
    Puvanenthiran, A
    Goddard, SJ
    McKinnon, IR
    Augustin, MA
    JOURNAL OF FOOD SCIENCE, 2003, 68 (01) : 137 - 141
  • [4] Carrageenan Gels in Skim Milk: Formation and Rheological Properties
    Yu. A. Shchipunov
    A. V. Chesnokov
    Colloid Journal, 2003, 65 : 105 - 113
  • [5] Carrageenan gels in skim milk: Formation and rheological properties
    Shchipunov, YA
    Chesnokov, AV
    COLLOID JOURNAL, 2003, 65 (01) : 105 - 113
  • [6] TRANSPORTATION OF FRAGILE FOOD SPECIMENS SUCH AS MILK GELS DESTINED FOR ELECTRON-MICROSCOPY
    ALLANWOJTAS, P
    FOOD MICROSTRUCTURE, 1984, 3 (01): : 93 - 93
  • [7] Influence of protein concentration on rheological properties of carrageenan gels in milk
    Trcková, J
    Stetina, J
    Kánsky, J
    INTERNATIONAL DAIRY JOURNAL, 2004, 14 (04) : 337 - 343
  • [8] Gelation of mixed gels containing κ-carrageenan and skim milk components
    Puvanenthiran, A
    Goddard, SJ
    Augustin, MA
    JOURNAL OF FOOD SCIENCE, 2002, 67 (02) : 573 - 577
  • [9] Rheological characterization of kappa-carrageenan soy milk gels
    Kampf, N
    Nussinovitch, A
    FOOD HYDROCOLLOIDS, 1997, 11 (03) : 261 - 269
  • [10] Study of milk/κ-carrageenan mixtures by atomic force microscopy
    Olivares, M. L.
    Passeggi, M. C. G., Jr.
    Ferron, J.
    Zorrilla, S. E.
    Rubiolo, A. C.
    FOOD HYDROCOLLOIDS, 2010, 24 (08) : 776 - 782
12345