Rheological properties of enzymatic milk gel: Effect of ion partitioning in casein micelles
Julien Bauland, Marie‐Hélène Famelart, Marc Faiveley, Thomas Croguennec
Topics & Concepts
RheologyChemistryMicelleCaseinColloidPhosphateDivalentSalt (chemistry)CalciumChemical engineeringChromatographyFood scienceBiochemistryAqueous solutionOrganic chemistryThermodynamicsEngineeringPhysicsProteins in Food SystemsPolysaccharides Composition and ApplicationsAnimal Diversity and Health Studies