Effect of the heat-induced whey proteins/κ-casein complex on the acid gelation of yak milk

RSC Advances

Volumn 5, Issue 12, 2015, Pages 8952-8956

  Xu, Weiyi ^a   He, Shenghua ^a   Ma, Ying ^a   Zhang, Yixin ^a   Wang, Rongchun ^a  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

CASEIN; GELATION; MICELLES;

BOUND PROTEINS; RHEOLOGICAL PROPERTY; WATER HOLDING CAPACITY; WHEY PROTEINS; YAK MILKS;

PROTEINS;

EID: 84921298788     PISSN: None     EISSN: 20462069     Source Type: Journal    
DOI: 10.1039/c4ra14432e     Document Type: Article

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