Effect of pH at pressure treatment on the acid gelation of skim milk

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 2, 2010, Pages 265-273

  Anema, Skelte G ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Acid gels; Denaturation; High pressure; Milk; Particle size; Rheology

Indexed keywords

CASEIN MICELLES; DAIRY INDUSTRY; EFFECT OF PH; FOOD APPLICATIONS; FUNCTIONAL PROPERTIES; GEL STRUCTURES; HIGH PRESSURE; HIGH PRESSURE PROCESSING; LACTOGLOBULIN; LOW ELASTIC MODULUS; MILK; PRESSURE TREATMENTS; RHEOLOGICAL PROPERTY; SKIM MILKS; TREATED MILK; WHEY PROTEINS;

ACIDS; AGRICULTURAL PRODUCTS; CASEIN; COAGULATION; DAIRIES; DAIRY PRODUCTS; DENATURATION; ELASTIC MODULI; ELASTICITY; GELATION; GELS; MICELLES; PLASTICITY; PRESSURE EFFECTS; RHEOLOGY; VISCOSITY; YIELD STRESS;

PH EFFECTS;

EID: 77649235023     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.11.006     Document Type: Article

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