OXIDATIVE STABILITY OF PROCESSED CHEESE SPREADS AS AFFECTED BY ADDED WHEY PROTEINS/ CARRAGEENAN PARTICULATE
نویسندگان
چکیده
منابع مشابه
Complexation of whey proteins with carrageenan.
The formation of electrostatic complexes of whey protein (WP) and a nongelling carrageenan (CG) was investigated as a function of pH, ionic strength, temperature, and protein-to-polysaccharide (Pr:Ps) ratio. On lowering the pH, the formation of soluble WP/CG complexes was initiated at pH(c) and insoluble complexes at pH(phi), below which precipitation occurred. The values of the transition pH v...
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ژورنال
عنوان ژورنال: Journal of Food and Dairy Sciences
سال: 2008
ISSN: 2090-3731
DOI: 10.21608/jfds.2008.124910