Acid gelation of heat-treated recombined milk: Fat globule membrane composition and gelation functionality
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference61 articles.
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3. Effect of milk solids concentration on the gels formed by the acidification of heated pH-adjusted skim milk;Anema;Food Chemistry,2008
4. The thermal denaturation of the total whey protein in reconstituted whole milk;Anema;International Journal of Dairy Technology,2017
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1. A review of factors affecting the structure, compositions, and the techno-functionalities of bovine milk fat globule and membrane;Trends in Food Science & Technology;2024-08
2. Gastric aggregation of micellar casein powders induced by high hydrostatic pressure: Effect of serum Ca2+ level;Food Research International;2023-12
3. Effect of pressure treatment of recombined whole milk on fat globule membrane composition and acid gelation functionality;Innovative Food Science & Emerging Technologies;2022-12
4. Acid-Induced Gelation of Milk: Formation Mechanism, Gel Characterization, and Influence of Different Techniques;Dairy Processing - From Basics to Advances [Working Title];2022-10-18
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