Rheological Properties of Acid Gels Prepared from Heated pH-Adjusted Skim Milk
Author:
Affiliation:
1. Lehrstuhl für Chemie der Biopolymere, Technische Universität München, 85350 Freising, Germany, and Fonterra Research Centre, Private Bag 11029, Palmerston North, New Zealand
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf034972c
Reference35 articles.
1. Reaction Kinetics of the Denaturation of Whey Proteins in Milk
2. Reaction Kinetics of Thermal Denaturation of Whey Proteins in Heated Reconstituted Whole Milk
3. Complex Between β-Lactoglobulin and κ-Casein. A Review
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