ROLE OF WHEY PROTEIN-CASEIN COMPLEXES ON YOGHURT TEXTURE
Author:
Affiliation:
1. United Graduate School of Agricultural Science, Gifu University
Publisher
United Graduate School of Agricultural Science
Subject
General Agricultural and Biological Sciences
Link
https://www.jstage.jst.go.jp/article/ras/5/0/5_1/_pdf
Reference81 articles.
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3. Anema SG and Li Y (2003) Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk. J. Agr. Food Chem. 51: 1640–1646.
4. Anema SG, Lee SK, Lowe EK and Klostermeyer H (2004) Rheological properties of acid gels prepared from heated pH-adjusted skim milk. J. Agr. Food Chem. 52: 337–343.
5. Anema SG, Lee SK and Klostermeyer H (2006) Effect of protein, non-protein soluble components, and lactose concentrations on the irreversible thermal denaturation of β-lactoglobulin and α-lactalbumin in skim milk. J. Agr. Food Chem. 54: 7339–7348.
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