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Acid-induced gelation behavior of casein/whey protein solutions assessed by oscillatory rheology
Gelation process of acid-induced casein gels was studied using response surface method (RSM). Ratio of casein to whey proteins, incubation and heating temperatures were independent variables. Final storage modulus (G′) measured 200 min after the addition of glucono-δ-lactone and the gelation time i....
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4152502/ https://ncbi.nlm.nih.gov/pubmed/25190871 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0707-y |
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