Impact of heat treatment, casein/whey protein ratio and protein concentration on rheological properties of milk protein concentrates used for cheese production
Malou Warncke, Ingrun Kieferle, Thanh Mai Nguyen, Ulrich Kulozik
Topics & Concepts
Whey proteinCaseinChemistryRheologyViscosityFood scienceDenaturation (fissile materials)Milk proteinApparent viscosityBeta-lactoglobulinMicelleChromatographyDispersityMaterials scienceOrganic chemistryNuclear chemistryAqueous solutionComposite materialProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Allergy and Anaphylaxis Research