About: Influence of the composition of milk-protein κ/ι-hybrid-carrageenan gels on product properties

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rdf:type	Item
description	article (en) artículu científicu (ast) wetenschappelijk artikel (nl) наукова стаття, опублікована у вересні 2003 (uk) im September 2003 veröffentlichter wissenschaftlicher Artikel (de) article scientifique publié en 2003 (fr)
publication date	wds:Q60061333-91B79BC8-8FDE-494F-89E6-D7F248BA296A
publication date	2003-09-01 00:00:00Z (xsd:dateTime)
cites work	wds:Q60061333-0C6CBA72-50F6-4FF4-9F4A-0798AD299648 wds:Q60061333-3E66FF9D-16F4-41DD-913A-8BDF7868691F wds:Q60061333-76CFC31B-3E3D-474A-B53C-F133017DA3D6 wds:Q60061333-7C305DD3-5266-4637-821B-545F6E97A94F wds:Q60061333-9C8D8A5B-CD45-4EDA-BCA0-5EE782713C17 wds:Q60061333-AAC93209-51FD-4495-B7C9-1997EB00980F wds:Q60061333-FC2933CC-3E21-43B7-8A75-75B2154BF171
cites work	Cation-specific aggregation of carrageenan helices: Domain model of polymer gel structure Organisation and association of kappa-carrageenan helices under different salt conditions Stability and rheological implications of electrostatic milk protein–polysaccharide interactions Physico-chemical properties of carrageenan gels in presence of various cations On the structure of kappa/iota-hybrid carrageenans Viscoelastic properties for kappa- and iota-carrageenan in aqueous NaI from the liquid-like to the solid-like behaviour Mixed iota-kappa carrageenan gels
author name string	wds:Q60061333-2BDA8DAC-B81D-4986-9125-506B3DB4AE2A wds:Q60061333-7CEA378E-687C-415F-9E72-512C2BE6DD02 wds:Q60061333-834A268E-6F9F-4DA6-8867-440F7973F660
author name string	B. Rademacher F. Sedlmeyer K. Daimer
rdfs:label	Influence of the composition of milk-protein κ/ι-hybrid-carrageenan gels on product properties (en) Influence of the composition of milk-protein κ/ι-hybrid-carrageenan gels on product properties (nl)
skos:prefLabel	Influence of the composition of milk-protein κ/ι-hybrid-carrageenan gels on product properties (en) Influence of the composition of milk-protein κ/ι-hybrid-carrageenan gels on product properties (nl)
name	Influence of the composition of milk-protein κ/ι-hybrid-carrageenan gels on product properties (en) Influence of the composition of milk-protein κ/ι-hybrid-carrageenan gels on product properties (nl)
author	wds:Q60061333-0B155776-2FB8-4F78-8D30-0AE11A846FFE
author	Ulrich Kulozik
title	wds:Q60061333-1704474E-8C1F-40B9-94C4-A98E2C879D74
title	Influence of the composition of milk-protein κ/ι-hybrid-carrageenan gels on product properties (en)
page(s)	wds:Q60061333-CC2CC160-9F1A-4708-B0CE-FB326A635ABE
page(s)	13-20
instance of	wds:Q60061333-C1F4DBED-1687-46D3-A7F6-657325559B2E
instance of	scholarly article
published in	wds:Q60061333-F150A620-0373-45AD-BB3E-53388049092A
published in	Colloids and Surfaces B
issue	wds:Q60061333-437316A9-742C-43EB-B282-F1697991D16B
volume	wds:Q60061333-87A8C469-7838-4E9C-99E4-599C1E618CE9
issue	1-4
volume	31
DOI	wds:Q60061333-5F3A1E2E-9CDB-432C-B170-7AC6B0FBFE66
DOI	http://dx.doi.org/10.1016/S0927-7765(03)00039-0
DOI	10.1016/S0927-7765(03)00039-0
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q60061333

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