Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt
Md. Sultan Mahomud, Md. Azizul Haque, Nasrin Akhter, Md Asaduzzaman
Topics & Concepts
ChemistryCaseinMicelleSkimmed milkFood scienceWhey proteinBeta-lactoglobulinMilk proteinChromatographyAqueous solutionOrganic chemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides