Effect of the pH of Heating on the Qualitative and Quantitative Compositions of the Sera of Reconstituted Skim Milks and on the Mechanisms of Formation of Soluble Aggregates
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf060961i
Reference26 articles.
1. Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels
2. Effect of heat treatment on the physical properties of milk gels made with both rennet and acid
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