Physicochemical properties of milk protein ingredients and their acid gelation behaviour in different ionic environments
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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