Effects of Shearing on the Phase Diagram and Rheolpgical Behaviour of an Aqueous whey Protein Isolate-κ-Carrageenan Mixture

Gaaloul, Samy; Turgeon, Sylvie L.; Corredig, Milena

doi:10.1039/9781847558312-00469

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Gums and Stabilisers for the Food Industry 14

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DOI:

https://doi.org/10.1039/9781847558312

Hardback ISBN:

978-0-85404-461-0

PDF ISBN:

978-1-84755-831-2

Special Collection: 2008 ebook collection , 2000-2010 food science subject collection

No. of Pages:

600

Publication date:

19 May 2008

Book Chapter

Effects of Shearing on the Phase Diagram and Rheolpgical Behaviour of an Aqueous whey Protein Isolate-κ-Carrageenan Mixture

Samy Gaaloul

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;

Sylvie L. Turgeon

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;

Milena Corredig

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Doi:

https://doi.org/10.1039/9781847558312-00469

Published:

19 May 2008
Special Collection: 2008 ebook collection , 2000-2010 food science subject collection

Page range:

469 - 476

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Effects of Shearing on the Phase Diagram and Rheolpgical Behaviour of an Aqueous whey Protein Isolate-κ-Carrageenan Mixture