Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04708-8.pdf
Reference34 articles.
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3. Anema SG (2008) Effect of temperature and rate of acidification on the rheological properties of acid skim milk gels. J Food Process Preserv 32:1016–1033
4. Anema SG, Li Y (2003) Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size. J Dairy Res 70:73–83
5. Anema SG, Lowe EK, Lee SK (2004) Effect of pH at heating on the acid-induced aggregation of casein micelles in reconstituted skim milk. LWT-Food Sci Technol 37:779–787
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