Study of the effect of soy proteins on the acid-induced gelation of casein micelles

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 21, 2006, Pages 8236-8243

  Roesch, Rodrigo R ^a,b   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b Kraft Inc   (United States)

Author keywords

Acid induced casein gels; Gelation; Soy proteins

Indexed keywords

BETA GLUCONO 1,5 LACTONE; BETA-GLUCONO-1,5-LACTONE; CASEIN; GLUCONIC ACID; SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; FLOW KINETICS; GEL; HEAT; MICELLE; PH; PHYSICAL CHEMISTRY; THERMODYNAMICS;

CASEINS; CHEMISTRY, PHYSICAL; GELS; GLUCONATES; HEAT; HYDROGEN-ION CONCENTRATION; MICELLES; RHEOLOGY; SOYBEAN PROTEINS; THERMODYNAMICS;

GLYCINE MAX;

EID: 33751246469     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060875i     Document Type: Article

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