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Properties of beta-lactoglobulin/alginate mixtures as a function of component ratio, pH and applied shear

Qomarudin, Q, Orbell, John ORCID: 0000-0003-3485-5309, Ramchandran, Lata, Gray, Stephen ORCID: 0000-0002-8748-2748, Stewart, Matthew and Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2015) Properties of beta-lactoglobulin/alginate mixtures as a function of component ratio, pH and applied shear. Food Research International, 71. 23 - 31. ISSN 0963-9969

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Item Type: Article
Uncontrolled Keywords: alginate; β-lactoglobulin; whey protein; viscosity; particle size; hydrophobicity
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > College of Science and Engineering
Faculty/School/Research Centre/Department > College of Health and Biomedicine
Depositing User: Symplectic Elements
Date Deposited: 26 Sep 2016 04:11
Last Modified: 07 May 2017 05:50
URI: http://vuir.vu.edu.au/id/eprint/31602
DOI: https://doi.org/10.1016/j.foodres.2015.02.024
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Citations in Scopus: 8 - View on Scopus

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