✦ LIBER ✦

Formation and structure of acidified milk gels

✍ Scribed by David S Horne

Book ID: 117653713
Publisher: Elsevier Science
Year: 1999
Tongue: English
Weight: 178 KB
Volume: 9
Category: Article
ISSN: 0958-6946
DOI: 10.1016/s0958-6946(99)00072-2

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Monitoring of Acidified Milk Gel Formati

Monitoring of Acidified Milk Gel Formation by Ultrasonic Shear Wave Measurements. High-Frequency Viscoelastic Moduli of Milk and Acidified Milk Gel

✍ E.D. Kudryashov; N.T. Hunt; E.O. Arikainen; V.A. Buckin 📂 Article 📅 2001 🏛 American Dairy Science Association 🌐 English ⚖ 512 KB

The formation and structure of milk prot

The formation and structure of milk protein gels

✍ M.L. Green 📂 Article 📅 1980 🏛 Elsevier Science 🌐 English ⚖ 389 KB

Formation of a Protein Aggregate Layer a

Formation of a Protein Aggregate Layer at a Milk/Acidified Gel Interface

✍ Françoise; Alexandre Voirin; Marie Paulsson; Petr Dejmek 📂 Article 📅 1998 🏛 Elsevier Science 🌐 English ⚖ 185 KB

Rheology and structure of milk protein g

Rheology and structure of milk protein gels

✍ Ton van Vliet; Catriona M.M. Lakemond; Ronald W. Visschers 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 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

Formation and Physical Properties of Mil

Formation and Physical Properties of Milk Protein Gels

✍ J.A. Lucey 📂 Article 📅 2002 🏛 American Dairy Science Association 🌐 English ⚖ 269 KB

Gel formation in acidified aqueous suspe

Gel formation in acidified aqueous suspensions of cereal flours

✍ Allen C. Jennings 📂 Article 📅 1978 🏛 John Wiley and Sons 🌐 English ⚖ 794 KB