Gelation of casein-whey protein mixtures (original) (raw)
On how κ-casein affects the interactions between the heat-induced whey protein/κ-casein complexes and the casein micelles during the acid gelation of skim milk
Marie-hélène Famelart
International Dairy Journal, 2011
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How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—a review
Marie-hélène Famelart
Dairy Science & Technology, 2011
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Role of the Heat-Induced Whey Protein/κ-Casein Complexes in the Formation of Acid Milk Gels: A Kinetic Study Using Rheology and Confocal Microscopy
Marie-hélène Famelart
Journal of Agricultural and Food Chemistry, 2009
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Improving properties of acid skim milk gels by adjusting non-micellar to micellar protein ratio and controlling protein interactions
Suresh Sutariya
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Acid-induced gelation behavior of casein/whey protein solutions assessed by oscillatory rheology
Mohammad Amin Mohammadifar
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Acid induced-gelation of whey proteins
Ana Sofia Queirós
2015
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Properties of Gels Induced by Heat, Protease, Calcium Salt, and Acidulant from Calcium Ion-Aggregated Whey Protein Isolate
Arun Kilara
Journal of Dairy Science, 1998
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The physicochemical parameters during dry heating strongly influence the gelling properties of whey proteins
Valérie Lechevalier, Thomas Croguennec
Journal of Food Engineering, 2012
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Effect of manufacture and reconstitution of milk protein concentrate powder on the size and rennet gelation behaviour of casein micelles
Roderick Williams
International Dairy Journal, 2010
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Whey proteins: Musings on denaturation, aggregate formation and gelation
Costas Biliaderis
Critical Reviews in Food Science and Nutrition, 2020
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Acid-induced gelation of milk protein concentrates with added pectin: Effect of casein micelle dissociation
Lara Matia-Merino
Food Hydrocolloids, 2007
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The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels
Alistair Carr
Journal of Dairy Research, 2004
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Thermal gelation of commercial whey protein concentrate: influence of pH 4.6 insoluble protein on thermal gelation
Daniel Mulvihill
International Journal of Dairy Technology, 1999
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Effect of whey powder rehydration and dry-denaturation state on acid milk gels characteristics
Chadi Hosri
Journal of Food Processing and Preservation, 2017
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Tuning heat-induced colloidal aggregation of whey proteins, sodium caseinate and gum arabic: Effect of protein composition, preheating and gum arabic level
Simon Loveday
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Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review
Laurence Donato
Dairy Science and Technology, 2009
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Gelation of mixed systems whey protein concentrate–gluten in acidic conditions
Cecilia Lupano
Food Research International, 2000
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Effect of milk proteins aggregation using Transglutaminase and Maillard reaction on Ca2+ milk gel
Mohammed Hamk
Kurdistan Journal of Applied Research, 2018
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A Rheological Study of Acid-Set" Simulated Yogurt Milk" Gels Prepared From Heat-or Pressure-Treated Milk Proteins
Richard Fitzgerald
Lait, 2001
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Acid-induced gelation of whey protein polymers: effects of pH and calcium concentration during polymerization
Michel Britten
Food Hydrocolloids, 2001
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Interactive Effects of Factors Affecting Gelation of Whey Proteins
Vijaya G
Journal of Food Science, 1997
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Effect of pH at heating on the acid-induced aggregation of casein micelles in reconstituted skim milk
Siew Lee
LWT - Food Science and Technology, 2004
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The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk
Milena Corredig
International Dairy Journal, 1999
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Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels
Hilton Deeth
Food Hydrocolloids, 2015
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The effects of acidification rate, pH and ageing time on the acidic cold set gelation of whey proteins
Angelo Cavallieri
Food Hydrocolloids, 2008
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Enzyme-induced gelation of whey proteins: Effect of protein denaturation
Karsten Qvist
International Dairy Journal, 1997
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Liquid whey protein concentrates as primary raw material for acid dairy gels
Marta Henriques
Food Science and Technology, 2019
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Thermal Aggregation of Whey Protein Isolate Containing Microparticulated or Hydrolyzed Whey Proteins
M. Pouliot, Paul Paquin
Journal of Agricultural and Food Chemistry, 1997
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Effects of Limited Proteolysis on Gelation and Gel Properties of Whey Protein Isolate
Jeanette Otte
Journal of Dairy Science, 1995
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Kinetics of heat-induced whey protein denaturation and aggregation in skim milks with adjusted whey protein concentration
Mike Taylor
Journal of Dairy Research, 2005
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Protease-induced gelation of unheated and heated whey proteins: effects of pH, temperature, and concentrations of protein, enzyme and salts
Jeanette Otte, Richard Ipsen
International Dairy Journal, 1999
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Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates
Arun Kilara
Journal of Food Science, 2008
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