Role of the soluble and micelle-bound heat-induced protein aggregates on network formation in acid skim milk gels.

Guyomarc'h, Fanny

Role of the soluble and micelle-bound heat-induced protein aggregates on network formation in acid skim milk gels. [electronic resource] - Journal of agricultural and food chemistry Dec 2003 - 7743-50 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

0021-8561

10.1021/jf030201x doi


Animals
Caseins--analysis
Elasticity
Gels--chemistry
Hot Temperature
Hydrogen-Ion Concentration
Micelles
Milk--chemistry
Milk Proteins--analysis
Solubility
Viscosity
Whey Proteins