Polymer science concepts in dairy systems - An overview of milk protein and food hydrocolloid interaction

被引：342

作者：

Syrbe, A

Bauer, WJ

Klostermeyer, N

机构：

[1] Nestle Res Ctr, CH-1000 Lausanne 26, Switzerland

[2] Tech Univ Munich, Inst Chem & Phys, Forschungszentrum Milch & Lebensmittel Weihenstep, D-85354 Freising Weihenstephan, Germany

来源：

INTERNATIONAL DAIRY JOURNAL | 1998年 / 8卷 / 03期

关键词：

D O I：

10.1016/S0958-6946(98)00041-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The role of food hydrocolloids in dairy products is reviewed considering the basic aspects of the mixing behaviour of biopolymer solutions and polymer interactions with colloidal particles. Polymer adsorption and depletion phenomena are important for most casein-hydrocolloid systems, while the behaviour of whey protein-hydrocolloid systems is dominated by the rules of ternary polymer solutions. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：179 / 193

页数：15

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