Aggregation of soy/milk mixes during acidification
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference14 articles.
1. Structural properties of single and mixed/soya protein systems;Chronakis;Food Hydrocolloids,1993
2. Gelation properties of soya and whey proteins mixtures;Comfort;Food Hydrocolloids,2002
3. Effect of individual whey proteins on the rheological properties of acid gels prepared from heated skim milk;Graveland-Bikker;International Dairy Journal,2003
4. Preparation and properties of a salt solution which simulates milk ultrafiltrate;Jenness;Netherlands Milk and Dairy Journal,1962
5. Rheological studies on the gelation process of soybean 7S and 11S proteins in the presence of glucono-δ-lactone;Kohyama;Journal of Agricultural and Food Chemistry,1993
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