The addition of carboxymethylcellulose in caseinomacropeptide acid gels: Rheological, optical and microstructural characteristics

Burgardt Vania C. F.; Zuege Luana C. B.; Sartor Giovana de Bonna; Waszczynskyj Nina; Silveira Joana L. M.; Haminiuk Charles W. I.

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The addition of carboxymethylcellulose in caseinomacropeptide acid gels: Rheological, optical and microstructural characteristics

机译：酪蛋白巨肽酸凝胶中添加羧甲基纤维素的流变，光学和微观结构特征

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The addition of carboxymethylcellulose (CMC) in caseinomacropeptide (CMP) gels was evaluated by several analyses: dynamic rheological analysis, opacity, sol-gel transition, scanning electronic microscopy (SEM) and water holding capacity. Results show that phase separation. Opacity increased in the presence of hydrocolloids. (C) 2015 Elsevier Ltd. All rights reserved.

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来源
《Food Hydrocolloids》 |2015年第7期|11-17|共7页
作者
Burgardt Vania C. F.; Zuege Luana C. B.; Sartor Giovana de Bonna; Waszczynskyj Nina; Silveira Joana L. M.; Haminiuk Charles W. I.;
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作者单位

Univ Tecnol Fed Parana, Food Dept, Francisco Beltrao, PR, Brazil;

Univ Fed Parana, Postgrad Program Food Engn, BR-80060000 Curitiba, Parana, Brazil;

Univ Tecnol Fed Parana, Food Dept, Francisco Beltrao, PR, Brazil;

Univ Fed Parana, Postgrad Program Food Engn, BR-80060000 Curitiba, Parana, Brazil;

Univ Fed Parana, Dept Biochem & Mol Biol, BR-80060000 Curitiba, Parana, Brazil;

Univ Tecnol Fed Parana, Postgrad Program Food Technol, Campo Mourao, PR, Brazil;

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类
关键词
Caseinomacropeptide; Carboxymethylcellulose; Gel; Rheology; Microstructure;

机译：酪蛋白巨肽;羧甲基纤维素;凝胶;流变学;微观结构;

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The addition of carboxymethylcellulose in caseinomacropeptide acid gels: Rheological, optical and microstructural characteristics

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