Effect of individual whey proteins on the rheological properties of acid gels prepared from heated skim milk

International Dairy Journal

Volumn 13, Issue 5, 2003, Pages 401-408

  Graveland Bikker, Johanna F ^a,b   Anema, Skelte G ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Acid gels; Rheological properties; Whey proteins; Lactalbumin; Lactoglobulin

Indexed keywords

EID: 0037260840     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(02)00190-5     Document Type: Article

References (22)

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