ULTRASTRUCTURE OF CARRAGEENAN - MILK SOLS AND GELS

被引：27

作者：

HOOD, LF ^{[1
]}

ALLEN, JE ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12667.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1062 / 1065

页数：4

共 19 条

[1]

BUCHHEIM W, 1971, MOLKERER ZEITUNG, V15, P261

[2] GLUTARALDEHYDE FIXATION OF CASEIN MICELLES FOR ELECTRON MICROSCOPY [J].

CARROLL, RJ ;

THOMPSON, MP ;

NUTTING, GC .

JOURNAL OF DAIRY SCIENCE, 1968, 51 (12) :1903-+

[3] STABILIZATION OF CALCIUM SENSITIVE PLANT PROTEINS BY K-CARRAGEENAN [J].

CHAKRABO.BK ;

RANDOLPH, HE .

JOURNAL OF FOOD SCIENCE, 1972, 37 (05) :719-&

[4]

CHAKRABORTY BK, 1971, J DAIRY SCI, V54, P745

[5] EFFECT OF VARIOUS GUMS ON SKIMMILK AND PURIFIED MILK PROTEINS [J].

GRINDROD, J ;

NICKERSON, TA .

JOURNAL OF DAIRY SCIENCE, 1968, 51 (06) :834-+

[6] STABILIZATION OF AS-CASEIN BY CARRAGEENAN [J].

HANSEN, PMT .

JOURNAL OF DAIRY SCIENCE, 1968, 51 (02) :192-&

[7] INTERACTIONS BETWEEN FOOD STABILIZERS AND BETA-LACTOGLOBULIN [J].

HIDALGO, J ;

HANSEN, PMT .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (05) :1089-&

[8] MILK GEL STRUCTURE .2. RELATION BETWEEN FIRMNESS AND ULTRASTRUCTURE OF HEAT-INDUCED SKIM-MILK GELS CONTAINING 40-60 PERCENT TOTAL SOLIDS [J].

KALAB, M ;

HARWALKAR, VR .

JOURNAL OF DAIRY RESEARCH, 1974, 41 (01) :131-+

[9] MILK GEL STRUCTURE .1. APPLICATION OF SCANNING ELECTRON-MICROSCOPY TO MILK AND OTHER FOOD GELS [J].

KALAB, M ;

HARWALKAR, VR .

JOURNAL OF DAIRY SCIENCE, 1973, 56 (07) :835-842

[10] MILK-GEL STRUCTURE .4. MICROSTRUCTURE OF YOGURTS IN RELATION TO PRESENCE OF THICKENING AGENTS [J].

KALAB, M ;

EMMONS, DB ;

SARGANT, AG .

JOURNAL OF DAIRY RESEARCH, 1975, 42 (03) :453-&

← 1 2 →