Properties of acid casein gels made by acidification with glucono-δ-lactone. 1. Rheological properties
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference20 articles.
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3. On the fractal nature of the structure of acid casein gels;Bremer;Colloids and Surfaces,1990
4. Calcium chloride, temperature, preheat treatment and pH affect the rate of acid-induced aggregation of casein;Bringe;Food Hydrocolloids,1993
5. The effect of environmental conditions on the steric stabilization of casein micelles in milk;Darling,1982
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