Fundamental understanding of the role of gelatin in stabilizing milk protein systems during acidification

Author:

Pang Zhihua,Luo Yuwan,Ma Peipei,Chen Cunshe,Liu Xinqi

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. The formation of non-heat-treated whey protein cold-set hydrogels via non-toxic chemical cross-linking;Abaee;Food Hydrocolloids,2017

2. A review of gelatin: Properties, sources, process, applications, and commercialisation;Alipal;Materials Today: Proceedings,2021

3. Macromolecular complexes of BSA with gelatin;Antonov;International Journal of Biological Macromolecules,2012

4. pH-induced structural transitions of caseins;Chakraborty;Journal of Photochemistry and Photobiology B: Biology,2007

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