Mixed biopolymer gel systems of β-Lactoglobulin and non-gelling gums

被引：18

作者：

Baeza, R ^{[1
]}

Pilosof, AMR ^{[1
]}

机构：

[1] Univ Buenos Aires, Dept Ind, Fac Ciencias Exactas & Nat, RA-1428 Buenos Aires, DF, Argentina

来源：

FOOD COLLOIDS: FUNDAMENTALS OF FORMULATION | 2001年 / 258期

关键词：

D O I：

10.1039/9781847550842-00392

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：392 / 403

页数：12

共 18 条

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[6] Rheology of κ-carrageenan and β-lactoglobulin mixed gels [J].

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[8] GEL CHARACTERISTICS - WATERBINDING PROPERTIES OF BLOOD-PLASMA GELS AND METHODOLOGICAL ASPECTS ON THE WATERBINDING OF GEL SYSTEMS [J].

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[10]

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