Tribo-rheology and kinetics of soymilk gelation with different types of milk proteins.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125961
Abstract: The effect of different types of milk proteins (Whey protein isolate [WPI], milk protein concentrate [MPC] and sodium caseinate [NaCas]) on gelation behavior of soymilk was investigated. WPI caused the most positive effect on the… read more here.
Keywords: milk proteins; types milk; gelation; different types ... See more keywords