Interactions between tea catechins and casein micelles and their impact on renneting functionality

Food Chemistry

Volumn 143, Issue , 2014, Pages 27-32

  Haratifar, Sanaz ^a   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Tea catechins caseins interactions rennet gelation

Indexed keywords

ASSOCIATION REACTIONS; BINS; FLAVONOIDS; GELATION; MICELLES; ORGANIC COMPOUNDS; PHENOLS; VITAMINS;

BIOACTIVE COMPOUNDS; CASEIN MICELLES; CONCENTRATION-DEPENDENT; EPIGALLOCATECHIN GALLATE; MILK PRODUCTS; PROCESSING FUNCTIONALITY; TEA CATECHIN; TEA POLYPHENOLS;

CASEIN;

CASEIN; CATECHIN; EPIGALLOCATECHIN GALLATE; MILK PROTEIN; POLYPHENOL;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; GELATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICELLE; MILK; TEA;

EID: 84881520618     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.092     Document Type: Article

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