Physicochemical properties of milk protein ingredients and their acid gelation behaviour in different ionic environments
Sign Up to like & getrecommendations! Published in 2018 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2018.04.012
Abstract: Abstract Dispersions of whey protein isolate (WPI), microparticulated whey protein (MWP), nanoparticulated whey protein (NWP) and micellar casein isolate (MCI) were characterised in terms of protein denaturation and particle size. WPI exhibited high native whey… read more here.
Keywords: gelation; ionic environments; acid gelation; different ionic ... See more keywords
Impact of heat treatment of milk on acid gelation
Sign Up to like & getrecommendations! Published in 2021 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2021.105222
Abstract: Abstract Heat treatment of milk is applied in the manufacture of cultured dairy products, primarily to increase viscosity and improve texture. Denatured whey proteins are recognised as mostly responsible for causing these textural changes. The… read more here.
Keywords: milk; heat treatment; gelation; acid gelation ... See more keywords