Heat-induced gelation of mixtures of whey protein isolate and sodium caseinate between pH 5.8 and pH 6.6

Heat-induced gelation of mixtures of whey protein isolate and sodium caseinate between pH 5.8 and pH 6.6

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 61, December 2016, Pages 433-441

Bach T. Nguyen, Taco Nicolai, Christophe Chassenieux, Christophe Schmitt, Lionel Bovetto,