Probe Mobility in Native Phosphocaseinate Suspensions and in a Concentrated Rennet Gel: Effects of Probe Flexibility and Size-Reference-Cited by-同舟云学术

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Probe Mobility in Native Phosphocaseinate Suspensions and in a Concentrated Rennet Gel: Effects of Probe Flexibility and Size

Published:2013-06-05 Issue:24 Volume:61 Page:5870-5879
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Salami Souad¹²,Rondeau-Mouro Corinne¹²,van Duynhoven John³⁴,Mariette François¹²

Affiliation:

1. Irstea, UR TERE, 17 avenue de Cucillé, CS 64427, F-35044 Rennes, France

2. Université européenne de Bretagne, 5 Boulevard Laënnec, 35000 Rennes, France

3. Unilever R&D, Olivier van Noortlaan 120, P.O. Box 3130AC, Vlaardingen, The Netherlands

4. Laboratory of Biophysics, Wageningen University, Dreijenlaan 3, 6703HA, Wageningen, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf304949c

Reference53 articles.

1. Structure and Stability of Bovine Casein Micelles

2. Casein Micelles: Size Distribution in Milks from Individual Cows

3. Diffusing wave spectroscopy investigations of acid milk gels containing pectin

4. Investigation of particle dynamics in gels involving casein micelles: A diffusing wave spectroscopy and rheology approach

5. Application of transmission diffusing wave spectroscopy to the study of gelation of milk by acidification and rennet

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2. Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan;Food Hydrocolloids;2022-02

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4. NMR Relaxometry and Imaging of Dairy Products;Modern Magnetic Resonance;2018

5. Microstructure and model solute transport properties of transglutaminase-induced soya protein gels: effect of enzyme dosage, protein composition and solute size;International Journal of Food Science & Technology;2017-05-26

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