Influence of ageing time on sodium caseinate gelation induced by glucono-δ-lactone at different temperatures
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Reference33 articles.
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2. Rheology of Buildup, Breakdown, and Rebodying of Acid Casein Gels
3. The effect of the glucono-δ-lactone/caseinate ratio on sodium caseinate gelation
4. Calcium chloride, temperature, preheat treatments and pH affect the rate of acid-induced aggregation of casein
5. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
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