Addition of Pectin and Soy Soluble Polysaccharide Affects the Particle Size Distribution of Casein Suspensions Prepared from Acidified Skim Milk-Reference-Cited by-同舟云学术

Addition of Pectin and Soy Soluble Polysaccharide Affects the Particle Size Distribution of Casein Suspensions Prepared from Acidified Skim Milk

Published:2006-07-27 Issue:17 Volume:54 Page:6241-6246
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu JinRu¹,Nakamura Akihiro¹,Corredig Milena¹

Affiliation:

1. Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada, and Food Science Research Institute, Tsukuba R&D Center, Fuji Oil Co. Ltd., Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf060113n

Reference18 articles.

1. On the mechanism of stabilisation of acidified milk drinks by pectin

2. Supra-aggregates of Casein Micelles as a Prelude to Coagulation

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