Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels
- 1 March 1999
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 9 (3-6) , 275-279
- https://doi.org/10.1016/s0958-6946(99)00074-6
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Microstructure, permeability and appearance of acid gels made from heated skim milkFood Hydrocolloids, 1998
- Formation and physical properties of acid milk gels: a reviewFood Research International, 1997
- Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milkJournal of Dairy Research, 1997
- Structure of acid casein gels 2. Dynamic measurements and type of interaction forcesColloids and Surfaces, 1990