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

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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
URI https://vuir.vu.edu.au/id/eprint/31602
DOI https://doi.org/10.1016/j.foodres.2015.02.024
Official URL http://www.sciencedirect.com/science/article/pii/S...
Subjects Current > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Science and Engineering
Current > Division/Research > College of Health and Biomedicine
Keywords alginate; β-lactoglobulin; whey protein; viscosity; particle size; hydrophobicity
Citations in Scopus 13 - View on Scopus
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