Increasing the hydrophobicity of the heat-induced whey protein complexes improves the acid gelation of skim milk

International Dairy Journal

Volumn 25, Issue 2, 2012, Pages 103-111

  Morand, Marion ^a   Dekkari, Assiba ^a   Guyomarc'h, Fanny ^a   Famelart, Marie Hélène ^a  

^a UMR1253   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON-CHAIN LENGTH; HYDROPHOBIC INTERACTIONS; ISO-ELECTRIC POINTS; MILK SAMPLE; PROTEIN-FREE; SKIM MILKS; SURFACE HYDROPHOBICITY; WHEY PROTEINS;

COAGULATION; HYDROPHOBICITY; PROTEINS;

GELATION;

EID: 84861331535     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2012.03.002     Document Type: Article

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