Acid-Induced Gelation of Enzymatically and Nonenzymatically Cross-Linked Caseins—Texture Properties, and Microstructural Insights
Author:
Affiliation:
1. Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c04445
Reference49 articles.
1. Milk protein gels
2. Supra-aggregates of Casein Micelles as a Prelude to Coagulation
3. Characterisation of sodium caseinate as a function of ionic strength, pH and temperature using static and dynamic light scattering
4. Structure of acid casein gels 1. Formation and model of gel network
5. Rheological properties of acid skim milk gels as affected by the spatial distribution of the structural elements and the interaction forces between them
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