Rheological and microstructural characterisation of lotus seed milks and their glucono-δ-lactone induced acid-set milk gels: 1. Effect of protein content

Author:

Li Zhao,Li Tingting,Zhao MengORCID,Cui Bo,Hemar Yacine

Funder

Department of Science and Technology of Shandong Province

Key Technology Research and Development Program of Shandong

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference73 articles.

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3. Role of colloidal calcium phosphate in the acid gelation properties of heated skim milk;Anema;Food Chemistry,2009

4. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted milks;Anema;Journal of Agricultural and Food Chemistry,2003

5. AOAC official method 991.22 TCA precipitated protein nitrogen: Content of milk Kjeldahl method. Official methods of analysis of the AOAC international;AOAC,2005

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