Zeta potential of pectin-stabilised casein aggregates in acidified milk drinks

Author:

Tholstrup Sejersen Marie,Salomonsen Tina,Ipsen Richard,Clark Ross,Rolin Claus,Balling Engelsen Søren

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference28 articles.

1. ζ-potentials of casein micelles from reconstituted skim milk heated at 120°C;Anema;International Dairy Journal,1996

2. A colloidal approach of milk acidification by glucono-δ-lactone;Banon;Journal of Dairy Science,1992

3. Comparison of the stabilisation mechanism of acid dairy drinks (ADD) induced by pectin and soluble soybean polysaccharide (SSP);Boulenguer,2003

4. Measurements of electrophoretic mobilities and zeta-potentials of particles from milk using laser Doppler electrophoresis;Dalgleish;Journal of Dairy Research,1984

5. Electrophoretic mobility of casein micelles;Darling;Journal of Dairy Research,1979

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