Effect of carrageenan on the formation of rennet-induced casein micelle gels
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference59 articles.
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2. Interactions between carrageenans and milk proteins: a microstructural and rheological study;Arltoft;Biomacromolecules,2007
3. Effect of commercial fat replacers on the microstructure of low-fat cheddar cheese;Aryana;International Journal of Food Science & Technology,2001
4. Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity;Benichou;Food Hydrocolloids,2007
5. Influence of transglutaminase protein cross-linking on the rennet coagulation of casein;Bönisch;Food Hydrocolloids,2008
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