Article ID Journal Published Year Pages File Type
602459 Colloids and Surfaces B: Biointerfaces 2009 9 Pages PDF
Abstract
This study for the first time clearly describes the impact of a mixture of casein micelles and whey protein-stabilized fat globules on the pre-gelation stages of rennet coagulation, and further highlights the importance of the flocculation state of the emulsion droplets in affecting the structure formation of the gel.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk
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