Comparison of rheological properties of acid gels made from heated casein combined with β-lactoglobulin or egg ovalbumin
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference50 articles.
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3. Further studies on the heat-induced, pH dependent dissociation of casein from the micelles in reconstituted skim milk;Anema;Lebensmitel- Wissenschaft und- Technologie,2000
4. Progel and gel formation and reversibility of gelation of whey, soybean and albumen protein gels;Beveridge;Journal of Agricultural and Food Chemistry,1984
5. The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk;Corredig;International Dairy Journal,1999
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