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Rheological behaviour of whey protein concentrate and λ-carrageenan aqueous mixtures

✍ Scribed by M.S. Lizarraga; D.De Piante Vicin; R. González; A. Rubiolo; L.G. Santiago

Book ID
113627314
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
185 KB
Volume
20
Category
Article
ISSN
0268-005X

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✍ Kerry, John F; Morrissey, Patrick A; Buckley, Denis J 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 187 KB 👁 2 views

Meat exudates were collected from massaged cured porcine M semimembranosis using a model massaging unit. Exudates were used to observe changes in gelation properties of test exudates containing carrageenans and whey protein concentrate (WPC) and carrageenan blends. Three carrageenan powders iota (i)