Rheological properties of acid skim milk gels as affected by the spatial distribution of the structural elements and the interaction forces between them-Reference-Cited by-同舟云学术

Rheological properties of acid skim milk gels as affected by the spatial distribution of the structural elements and the interaction forces between them

Published:2008-05 Issue:5 Volume:18 Page:585-593
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Lakemond Catriona M.M.,van Vliet Ton

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference33 articles.

1. Formation of disulfide bonds in acid-induced gels of preheated whey protein isolate;Alting;Journal of Agricultural and Food Chemistry,2000

2. Rheological properties of acid gels prepared from heated pH-adjusted skim milk;Anema;Journal of Agricultural and Food Chemistry,2004

3. On the fractal nature of the structure of acid casein gels;Bremer;Colloids and Surfaces,1990

4. Effect of thiol reagents on the acid heat induced gelation of high heat skim milk;Goddard;Journal of Dairy Research,1996

5. Gel-forming characteristics of milk proteins 1. Effect of heat treatment;Hashizume;Journal of Dairy Science,1988

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