The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems

Food Hydrocolloids

Volumn 19, Issue 1, 2005, Pages 101-109

  Auty, M A E ^a   O'Kennedy, B T ^a   Allan Wojtas, P ^b   Mulvihill, D M ^c  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b Agriculture and Agri Food Canada Kentville   (Canada)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Casein; Confocal scanning laser microscopy; CSLM; Microstructure; Rheology; Structure

Indexed keywords

ELASTICITY; GELS; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; IONIC STRENGTH; PARTICLE SIZE; PIXELS; STARS;

CONFOCAL SCANNING LASER MICROSCOPY; GEL NETWORKS; LOW-AMPLITUDE; MEASUREMENTS OF; MICELLARS; MICRO-STRUCTURAL PROPERTIES; OSCILLATORY RHEOLOGIES; SALT CONCENTRATION; SIMULATED MILK ULTRAFILTRATE;

CASEIN;

CASEIN; LACTOSE; SODIUM CHLORIDE; WATER;

ACIDIFICATION; ARTICLE; CHEMICAL STRUCTURE; CONCENTRATION RESPONSE; CONFOCAL LASER MICROSCOPY; FLOW KINETICS; IMAGE ANALYSIS; IONIC STRENGTH; PARTICLE SIZE; PROTEIN AGGREGATION; SIMULATION; TRANSMISSION ELECTRON MICROSCOPY;

EID: 4444359786     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.04.019     Document Type: Article

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