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