Influence of partially demineralized milk proteins on rheological properties and microstructure of acid gels

Journal of Dairy Science

Volumn 101, Issue 3, 2018, Pages 1864-1871

  Meletharayil, G H ^a,c   Patel, H A ^a   Metzger, L E ^a   Marella, C ^a   Huppertz, T ^a,b  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

^b NIZO FOOD RESEARCH   (Netherlands)

^c PEPSICO INC   (United States)

Author keywords

acid gel; carbon dioxide; milk protein concentrate; yogurt

Indexed keywords

BETA-GLUCONO-1,5-LACTONE; CASEIN; GLUCONIC ACID; LACTONE; MILK PROTEIN;

ANIMAL; CHEMISTRY; FLOW KINETICS; GEL; MICELLE; MILK; PH;

ANIMALS; CASEINS; GELS; GLUCONATES; HYDROGEN-ION CONCENTRATION; LACTONES; MICELLES; MILK; MILK PROTEINS; RHEOLOGY;

EID: 85040254690     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2017-13670     Document Type: Article

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