Rheology and structure of milk protein g
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Ton van Vliet; Catriona M.M. Lakemond; Ronald W. Visschers
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Article
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2004
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Elsevier Science
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English
β 186 KB
Recent studies on gel formation and rheology of milk gels are reviewed. A distinction is made between gels formed by aggregated casein, gels of dpureT whey proteins and gels in which both casein and whey proteins contribute to their properties. For casein-whey protein mixtures, it has been shown tha