The effects of casein and whey proteins on the rheological properties of calcium-induced skim milk gels
L. Lin, H.E. Oh, Hilton C. Deeth, Marie Wong
Topics & Concepts
Skimmed milkCaseinChemistryCalciumWhey proteinRheologyChromatographyFood scienceMicelleOrganic chemistryMaterials scienceAqueous solutionComposite materialProteins in Food SystemsMuscle metabolism and nutritionMicroencapsulation and Drying Processes