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Structure and rheology of heat-set gels of globular proteins

โœ Scribed by J. Lefebvre; Denis Renard; Ana Cristina Sanchez-Gimeno


Book ID
106071209
Publisher
Springer-Verlag
Year
1998
Tongue
English
Weight
268 KB
Volume
37
Category
Article
ISSN
0035-4511

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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