Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gels

International Dairy Journal

Volumn 37, Issue 2, 2014, Pages 57-63

  Nguyen, Nguyen H A ^a   Wong, Marie ^a   Guyomarc'h, Fanny ^b,c   Havea, Palatasa ^d   Anema, Skelte G ^d  

^a MASSEY UNIVERSITY   (New Zealand)

^b UMR1253   (France)

^c AGROCAMPUS OUEST   (France)

^d FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

PROTEINS; SULFUR COMPOUNDS;

DISULPHIDE BONDS; MILK PROTEIN; NON-COVALENT INTERACTION; RHEOLOGICAL PROPERTY; SKIM MILKS; WHEY PROTEINS; YIELD PROPERTIES;

GELS;

EID: 84899561381     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2014.03.001     Document Type: Article

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