Changing the isoelectric point of the heat-induced whey protein complexes affects the acid gelation of skim milk

International Dairy Journal

Volumn 23, Issue 1, 2012, Pages 9-17

  Morand, Marion ^a   Guyomarc'h, Fanny ^a   Legland, David ^b   Famelart, Marie Hélène ^a  

^a UMR1253   (France)

^b CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ACID MILK GEL; ELECTROSTATIC PROPERTIES; ISO-ELECTRIC POINTS; MILK SAMPLE; PI VALUES; REPULSIVE ELECTROSTATIC INTERACTIONS; SECONDARY STRUCTURES; SKIM MILKS; SUCCINYLATION; SURFACE HYDROPHOBICITY; WHEY PROTEINS;

ALKYLATION; BEHAVIORAL RESEARCH; ELECTROSTATICS; GELATION; PROTEINS; SURFACE STRUCTURE;

COAGULATION;

EID: 84855869894     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.10.006     Document Type: Article

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