Effect of whey protein aggregates of various sizes on the formation and properties of rennet-induced milk gels

Food Hydrocolloids

Volumn 45, Issue , 2015, Pages 272-278

  Giroux, Hélène J ^a   Lanouette, Geneviève ^a   Britten, Michel ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Aggregate size; Cheese; Denaturation; Rennet milk gel; Whey protein

Indexed keywords

EID: 84919819707     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.12.004     Document Type: Article

References (34)

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