The effect of protein concentration and heat treatment temperature on micellar casein-soy protein mixtures

Food Hydrocolloids

Volumn 25, Issue 6, 2011, Pages 1448-1460

  Beliciu, Cosmin M ^a   Moraru, Carmen I ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

Micellar casein; Protein mixtures; Rheology; Soy proteins

Indexed keywords

CASEIN; DIGITAL STORAGE; ELASTICITY; HEAT TREATMENT; PARTICLE SIZE; PHASE SEPARATION; SHEAR FLOW; SHEAR THINNING; SURFACE TREATMENT; YIELD STRESS;

HEAT TREATMENT TEMPERATURE; MICELLAR CASEIN; MICELLARS; NETWORK FORMATION; PROTEIN CONCENTRATIONS; PROTEIN MIXTURES; PROTEIN SOLUTION; PROTEIN SYSTEM; RHEOLOGICAL PROPERTY; SOY PROTEIN;

RHEOLOGY;

GLYCINE MAX;

EID: 79954995800     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.01.011     Document Type: Article

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