Quantification of heat-induced casein-whey protein interactions in milk and its relation to gelation kinetics

Colloids and Surfaces B: Biointerfaces

Volumn 31, Issue 1-4, 2003, Pages 115-123

  Vasbinder, Astrid J ^a   Alting, Arno C ^a   De Kruif, Kees G ^a,b  

^a NIZO FOOD RESEARCH   (Netherlands)

^b UTRECHT UNIVERSITY   (Netherlands)

Author keywords

Acidification; Casein micelles; Coating; Denaturation; Fractionation; Heat treatment; Milk; Whey protein aggregates

Indexed keywords

ELECTROPHORESIS; ENZYMES; GELATION; HEATING; MICELLES; PH EFFECTS;

DENATURATION;

PROTEINS;

CASEIN; MILK PROTEIN;

ACIDITY; CAPILLARY ELECTROPHORESIS; CONFERENCE PAPER; CORRELATION ANALYSIS; DAIRY PRODUCT; FRACTIONATION; GELATION; HEAT TREATMENT; HEATING; MICELLE; MILK; PH; PRIORITY JOURNAL; PROTEIN AGGREGATION; PROTEIN DENATURATION; PROTEIN DETERMINATION; PROTEIN INDUCTION; PROTEIN INTERACTION; QUANTITATIVE ANALYSIS; WHEY;

EID: 0041352838     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7765(03)00048-1     Document Type: Conference Paper

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