Rheological investigations of alkaline-induced gelation of skimmed milk and reconstituted skimmed milk concentrates

Food Hydrocolloids

Volumn 14, Issue 3, 2000, Pages 197-201

  Hemar, Y ^a   Law, A J R ^a   Horne, D S ^a   Leaver, J ^a  

^a HANNAH RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Alkaline induced; Gelation; Milk; Rheology

Indexed keywords

ALKALINITY; CHROMATOGRAPHIC ANALYSIS; PROTEINS;

ALKALINE PH; ALKALINE-INDUCED; ALKALINES; EXPONENTIALS; GELATION TIME; MILK; PROTEIN CONCENTRATIONS; RECONSTITUTED MILK; RHEOLOGICAL METHOD; SKIMMED MILK;

GELATION;

MILK;

ALKALINITY; ARTICLE; CHEMICAL STRUCTURE; CHROMATOGRAPHY; CONCENTRATION (PARAMETERS); FLOW KINETICS; GEL; PH; PROTEIN ANALYSIS;

EID: 0033807171     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(99)00049-1     Document Type: Article

References (10)

1. Viscosity changes in concentrated skim-milk treated with alkali, urea and calcium-complexing agents. I. The importance of casein micelle
2. Viscosity changes in concentrated skim-milk treated with alkali, urea and calcium-complexing agents. II. The influence of concentration, temperature and rate of shear
3. Quantitative fractionation of casein mixtures by fast protein liquid chromatography
4. Gelation of aqueous gelatin solutions. II. Rheology of the sol-gel transition
5. Separation and quantification of major casein fractions using cation-exchange fast protein liquid chromatography
6. Structure and stability of bovine casein micelles
7. Mercaptoethanol, N-ethylmaleimide, propylene glycol and urea effects on rheological properties of thermally induced [β]-lactoglobulin gels at alkaline pH
8. Viscoelastic properties of aqueous gellan solutions: The effects of concentration on gelation
9. Protein gelation
10. Gelation of sunflower globulin hydrolysates: Rheological and calorimetric studies