Effect of temperature on casein micelle composition and gelation of bovine milk

International Dairy Journal

Volumn 78, Issue , 2018, Pages 20-27

  Zhang, Yuan ^a   Liu, Dasong ^a   Liu, Xiaoming ^a   Hang, Feng ^b   Zhou, Peng ^a   Zhao, Jianxin ^a,b   Zhang, Hao ^a,b   Chen, Wei ^a,c  

^a JIANGNAN UNIVERSITY   (China)

^b Technology Center of Bright Dairy and Food Co Ltd   (China)

^c BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

CASEIN; FRACTURE; MAMMALS; MICELLES; TEMPERATURE;

CASEIN MICELLES; EFFECT OF TEMPERATURE; FRACTURE FORCE; GELATION PROPERTIES; GELATION TIME; IN COMPOSITIONS; LOW TEMPERATURE TREATMENT; MICELLE STRUCTURE;

GELATION;

EID: 85034953144     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2017.10.008     Document Type: Article

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