Heat-induced gelation of aqueous micellar casein suspensions as affected by globular protein addition

Food Hydrocolloids

Volumn 82, Issue , 2018, Pages 258-267

  Silva, Juliana V C ^a   Balakrishnan, Gireeshkumar ^a   Schmitt, Christophe ^b   Chassenieux, Christophe ^a   Nicolai, Taco ^a  

^a UNIVERSITÉ DU MAINE   (France)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Calcium binding; Heating; Micellar casein; Plant proteins; Protein gelation; Rheology

Indexed keywords

CALCIUM; GELATION; STIFFNESS; SUSPENSIONS (FLUIDS);

CALCIUM BINDING; GLOBULAR PROTEINS; MICELLAR CASEIN; MICELLARS; PEA PROTEINS; PLANT PROTEINS; PROTEIN GELATIONS; SHARP INCREASE; SOY PROTEIN; WHEY PROTEINS;

CASEIN;

EID: 85045401121     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.04.002     Document Type: Article

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