Rheological and structural properties of acid-induced milk gels as a function of β-casein phenotype
Davor Daniloski, Noel A. McCarthy, Inge Gazi, Todor Vasiljevic
Topics & Concepts
RheologySkimmed milkCaseinChemistryFood sciencePectinMicrostructureChemical engineeringChromatographyMaterials scienceCrystallographyComposite materialEngineeringProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesFood Allergy and Anaphylaxis Research