Sodium caseinate-stabilized fat globules inhibition of the rennet-induced gelation of casein micelles studied by Diffusing Wave Spectroscopy

Food Hydrocolloids

Volumn 23, Issue 4, 2009, Pages 1134-1138

  Gaygadzhiev, Zafir ^a   Alexander, Marcela ^a   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Diffusing wave spectroscopy; Rennet coagulation; Sodium caseinate stabilized fat globules

Indexed keywords

CALCIUM PHOSPHATE; CASEIN; DROPS; EMULSIFICATION; EMULSIONS; ENZYMATIC HYDROLYSIS; GELATION; MICELLES;

CASEIN MICELLES; DIFFUSING-WAVE SPECTROSCOPY; FAT GLOBULES; GEL NETWORKS; MICELLARS; OIL-IN-WATER; RENNET COAGULATION; SODIUM CASEINATE; SODIUM CASEINATE-STABILIZED FAT GLOBULE; WATER EMULSION;

LIGHT SCATTERING;

EID: 57749104005     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.07.019     Document Type: Article

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