Spatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanisms-Reference-Cited by-同舟云学术

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Spatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanisms

Published:2015-10 Issue: Volume:51 Page:118-128
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Andoyo Robi,Guyomarc'h Fanny,Burel Agnes,Famelart Marie-Hélène

Funder

Directorate General of Higher Education (DGHE) of the Ministry of Education and Culture of the Republic of Indonesia

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference89 articles.

1. Quantitative analysis of confocal laser scanning microscopy images of heat-set globular protein gels;Ako;Food Hydrocolloids,2009

2. Diffusing wave spectroscopy of gelling food systems: the importance of the photon transport mean free path (l*) parameter;Alexander;Food Hydrocolloids,2006

3. Interactions between denatured milk serum proteins and casein micelles studied by diffusing wave spectroscopy;Alexander;Langmuir,2005

4. Cold-set globular protein gels: interactions, structure and rheology as a function of protein concentration;Alting;Journal of Agricultural and Food Chemistry,2003

5. Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation;Andoyo;Food Hydrocolloids,2014

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1. The application and mechanism of polysaccharides, proteins and their complexes on enhancing yogurt gel stability: a review;Food Science of Animal Products;2024-06

2. Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics;International Journal of Biological Macromolecules;2024-05

3. Microscopic methods for analysis of casein micelles and its aggregates in milk and milk products;Casein;2024

4. Formulation of heat- and acid-induced milk gels – Effect on texture, microstructure, and water distribution;Food Structure;2023-07

5. Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy;Food Hydrocolloids;2023-05

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