Effect of milk solids concentration on the gels formed by the acidification of heated pH-adjusted skim milk

Food Chemistry

Volumn 108, Issue 1, 2008, Pages 110-118

  Anema, S G ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Casein micelles; Concentrated milk; Denatured whey proteins; Heating; Milk; pH; Rheology, acid gelation; Strain; Stress

Indexed keywords

CASEIN;

ACIDIFICATION; ARTICLE; BLOOD RHEOLOGY; CONCENTRATION (PARAMETERS); DENATURATION; GEL; GELATION; HEATING; MICELLE; MILK; PH MEASUREMENT; PROTEIN INTERACTION; SEDIMENT;

EID: 37549029515     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.10.051     Document Type: Article

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