Effect of calcium chelators on heat coagulation and heat-induced changes of concentrated micellar casein solutions: The role of calcium-ion activity and micellar integrity

International Dairy Journal

Volumn 26, Issue 2, 2012, Pages 112-119

  De Kort, Esther ^a   Minor, Marcel ^a   Snoeren, Thom ^a   Van Hooijdonk, Toon ^b   Van der Linden, Erik ^b  

^a DANONE RESEARCH   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

DI-SODIUM HYDROGEN PHOSPHATE; HEAT COAGULATION TIME; HEAT STABILITY; MICELLAR STRUCTURES; MONOPHOSPHATES; SODIUM HEXAMETAPHOSPHATE; SODIUM PHYTATE; TRISODIUM CITRATES;

CASEIN; CHELATION; COAGULATION; HEAT STABILIZERS; HYDROGEN; IONS; TURBIDITY; ZETA POTENTIAL;

CALCIUM;

EID: 84863863188     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2012.03.014     Document Type: Article

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