Effects of protein concentration and CaCl2 on cold-set thickening mechanism of β-lactoglobulin at low pH

International Dairy Journal

Volumn 21, Issue 5, 2011, Pages 319-326

  Mudgal, P ^a   Daubert, C R ^a   Foegeding, E A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CRITICAL CONCENTRATION; FIBRILLAR NETWORKS; LACTOGLOBULIN; MODIFIED PROTEINS; NETWORK CHARACTERISTICS; PROTEIN CONCENTRATIONS;

CALCIUM CHLORIDE; CONCENTRATION (PROCESS); PROTEINS;

IONIC STRENGTH;

EID: 79952042288     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.11.014     Document Type: Article

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