Effect of kappa carrageenan on acid-induced gelation of whey protein aggregates. Part II: Microstructure

The influence of κ-carrageenan (KC) was investigated on the microstructure of gels formed by acid-induced gelation of whey protein aggregates (WPA). In part I of this two-part series we discussed results obtained by potentiometric titration, rheology and turbidimetry. Here we report on the microstructure of both the proteins and the polysaccharides using confocal laser scanning microscopy with different fluorescent labels for each type of...