Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation

Food Hydrocolloids

Volumn 37, Issue , 2014, Pages 203-212

  Andoyo, Robi ^a,b   Guyomarc'h, Fanny ^a   Cauty, Chantal ^a   Famelart, Marie Hélène ^a  

^a UMR1253   (France)

^b PADJADJARAN UNIVERSITY   (Indonesia)

Author keywords

Acid gel; Casein micelles; Microstructure; Rheology; Whey proteins

Indexed keywords

AGGREGATES; CASEIN; ELASTICITY; GELATION; MICELLES; PORE SIZE;

ACID GEL; CASEIN MICELLES; MODEL MIXTURES; MODELLING SYSTEMS; PROTEIN AGGREGATES; PROTEIN PARTICLES; SOFT GELS; TOTAL PROTEIN CONCENTRATION; WEIGHT RATIOS; WHEY PROTEINS;

MICROSTRUCTURE;

EID: 84888406037     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.10.019     Document Type: Article

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