Effect of sodium alginate on the yogurt stability was dependent on the thickening effect and interaction between casein micelles and sodium alginate
Hongkai Zhang, Xiaofang Bian, Shunjing Luo, Chengmei Liu, Xiuting Hu
Topics & Concepts
MicelleChemistryCaseinIsothermal titration calorimetryFood scienceSodium CaseinateViscosityChromatographyThickeningApparent viscosityTitrationChemical engineeringBiochemistryOrganic chemistryAqueous solutionMaterials scienceEngineeringComposite materialPolymer scienceProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications