Effect of carrageenan on the formation of rennet-induced casein micelle gels

Food Hydrocolloids

Volumn 36, Issue , 2014, Pages 212-219

  Wang, Fang ^a,b   Liu, Xianting ^a,b   Hu, Yanan ^a,b   Luo, Jie ^c   Lv, Xin ^c   Guo, Huiyuan ^a,b   Ren, Fazheng ^a,b  

^a Beijing Laboratory for Food Quality and Safety   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c Beijing Higher Institution Engineering Research Center of Animal Product   (China)

Author keywords

Carrageenan; Casein micelles; Mechanism; Rennet induced gelation

Indexed keywords

ADSORPTION; ASSOCIATION REACTIONS; CASEIN; IONIC STRENGTH; MICELLES; PARTICLE SIZE;

CARRAGEENANS; CASEIN MICELLES; CASEINOMACROPEPTIDE; MICELLE SURFACE; PARTICLES-SIZE DISTRIBUTIONS; RENNET-INDUCED GELATION; RENNETING; RHEOLOGICAL PROPERTY; SECOND PHASE; SIMULATED MILK ULTRAFILTRATE;

GELATION;

EID: 84886442964     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.10.004     Document Type: Article

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