The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent

2013 ◽  
Vol 138 (2-3) ◽  
pp. 1604-1609 ◽  
Author(s):  
Nguyen H.A. Nguyen ◽  
Marie Wong ◽  
Palatasa Havea ◽  
Fanny Guyomarc’h ◽  
Skelte G. Anema
Keyword(s):  
Rheological Properties ◽  
Protein Interactions ◽  
Skim Milk ◽  
Reducing Agent ◽  
Low Levels

Effects of Adding Low Levels of a Disulfide Reducing Agent on the Disulfide Interactions of β-Lactoglobulin and κ-Casein in Skim Milk

2012 ◽  
Vol 60 (9) ◽  
pp. 2337-2342 ◽  
Author(s):  
Nguyen H. A. Nguyen ◽  
Marie Wong ◽  
Skelte G. Anema ◽  
Palatasa Havea ◽  
Fanny Guyomarc’h
Keyword(s):  
Skim Milk ◽  
Reducing Agent ◽  
Low Levels ◽  
Β Lactoglobulin ◽  
Disulfide Interactions

scholarly journals Effect of disodium phosphate and homogenization on physico-chemical and rheological properties of buffalo skim milk based ultrafiltered retentate

2019 ◽  
Vol 56 (5) ◽  
pp. 2426-2435 ◽  
Author(s):  
Handge Jyoti Uttamrao ◽  
Ganga Sahay Meena ◽  
Sanket Girdharbhai Borad ◽  
Shinde Ankush Punjaram ◽  
Yogesh Khetra ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Skim Milk ◽  
Disodium Phosphate ◽  
Physico Chemical

MICROSTRUCTURAL AND RHEOLOGICAL PROPERTIES OF LOW-FAT STIRRED YOGHURTS MADE WITH SKIM MILK AND MULTIPLE EMULSIONS

2009 ◽  
Vol 40 (6) ◽  
pp. 657-675 ◽  
Author(s):  
C. LOBATO-CALLEROS ◽  
M.T. RECILLAS-MOTA ◽  
T. ESPINOSA-SOLARES ◽  
J. ALVAREZ-RAMIREZ ◽  
E.J. VERNON-CARTER
Keyword(s):  
Rheological Properties ◽  
Skim Milk ◽  
Low Fat ◽  
Multiple Emulsions
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