ULTRASTRUCTURE OF CARRAGEENAN‐MILK SOLS AND GELS
- 1 July 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (4) , 1062-1065
- https://doi.org/10.1111/j.1365-2621.1977.tb12667.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
- Milk-gel structure. IV. Microstructure of yoghurts in relation to the presence of thickening agentsJournal of Dairy Research, 1975
- Milk gel Structure: II. Relation between firmness and ultrastructure of heat-induced skim-milk gels containing 40–60% total solidsJournal of Dairy Research, 1974
- Milk Gel Structure. I. Application of Scanning Electron Microscopy to Milk and Other Food GelsJournal of Dairy Science, 1973
- STABILIZATION OF CALCIUM SENSITIVE PLANT PROTEINS BY ?-CARRAGEENANJournal of Food Science, 1972
- Synchronization of Estrus, Reproductive Performance, and Lactational Response of Holstein Heifers Treated with Melengestrol AcetateJournal of Dairy Science, 1971
- Stabilization of Casein Micelles by CarrageenanMacromolecules, 1970
- Interactions between food stabilizers and .beta.-lactoglobulinJournal of Agricultural and Food Chemistry, 1969
- Glutaraldehyde Fixation of Casein Micelles for Electron MicroscopyJournal of Dairy Science, 1968
- Effect of Various Gums on Skimmilk and Purified Milk ProteinsJournal of Dairy Science, 1968
- Stabilization of αS-Casein by CarrageenanJournal of Dairy Science, 1968