Journal ArticleDOI
Phase separation, rheology and structure of micellar casein-galactomannan mixtures
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TLDR
In this paper, the properties of micellar casein-galactomannan mixed systems were investigated at 20°C, pH 7 and in 0.25 m NaCl; in these conditions, the mixtures tended to phase separate probably due to depletion-flocculation mechanisms.About:
This article is published in International Dairy Journal.The article was published on 1999-03-01. It has received 72 citations till now. The article focuses on the topics: Locust bean gum & Guar gum.read more
Citations
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Journal ArticleDOI
Protein–polysaccharide interactions
TL;DR: In this article, the authors describe the structure formation in the mixed systems in combination with rheological characterisation and make progress in the description of the mechanisms underlying the phase separation processes by the use of scattering techniques.
Journal ArticleDOI
Viscoelastic phase separation
TL;DR: In this paper, the authors review the experiments, theories and numerical simulations for viscoelastic phase separation, focusing on the differences from those of usual phase separation and highlight the significance of visco-elastic phases in pattern formation in Nature and its engineering applications.
Journal ArticleDOI
Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers
TL;DR: In this article, the authors studied the mechanism by which κ-carrageenan stabilizes casein micelles from phase separation from polysaccharide food gums.
Journal ArticleDOI
Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran
Aysel Koksoy,Meral Kilic +1 more
TL;DR: In this paper, the use of stabilizers in traditionally manufactured ayran to prevent serum separation during storage was studied and the samples were evaluated for rheological and sensory properties and serum separation for 15 days at 4 °C.
Journal ArticleDOI
Application and Functions of Stabilizers in Ice Cream
TL;DR: In this article, the types of stabilizers, their functions, and limitations on excessive use of stabilizer in ice cream are discussed, including commercial and local gums used as stabilizers.
References
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Journal ArticleDOI
On Interaction between Two Bodies Immersed in a Solution of Macromolecules
Sho Asakura,Fumio Oosawa +1 more
Journal ArticleDOI
Interaction between particles suspended in solutions of macromolecules
Sho Asakura,Fumio Oosawa +1 more
TL;DR: In this paper, an attractive force appears between particles suspended in solutions of macromolecules when there is neither direct interaction between two particles nor energetic interaction between particles and solute macromolescules.
Book ChapterDOI
Structural and mechanical properties of biopolymer gels
TL;DR: The structural and mechanical properties of gels formed from biopolymers are discussed in this paper, both in terms of the techniques used to characterise these systems, and in the systems themselves.
Journal ArticleDOI
Developments in dairy chemistry—1: Edited by P. F. Fox. Applied Science Publishers Ltd, London, 1982. 409 pp. Price: £44.00
Book ChapterDOI
Chemistry and Interactions of Seed Galactomannans
Iain C.M. Dea,Anthony Morrison +1 more
TL;DR: These interactions are important in many of the industrial applications of galactomannans, and a study of them may also help provide an understanding of the associations among polysaccharide chains, contributing to biological cohesion and texture.