On how κ-casein affects the interactions between the heat-induced whey protein/κ-casein complexes and the casein micelles during the acid gelation of skim milk

International Dairy Journal

Volumn 21, Issue 9, 2011, Pages 670-678

  Morand, Marion ^a,b   Guyomarc'h, Fanny ^a,b   Pezennec, Stéphane ^a,b   Famelart, Marie Hélène ^a,b  

^a UMR1253   (France)

^b AGROCAMPUS OUEST   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ACID MILK GEL; CASEIN MICELLES; PROTEIN-FREE; SECONDARY STRUCTURES; SKIM MILKS; SURFACE HYDROPHOBICITY; WHEY PROTEINS;

COAGULATION; COMPLEXATION; GELATION; GELS; SURFACE STRUCTURE;

CASEIN;

EID: 79960060964     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.01.012     Document Type: Article

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