A comparison of the acid gelation properties of nonfat cow, sheep and goat milks with standardized protein contents

2021 ◽  
Author(s):  
Çağım Akbulut Çakır ◽  
Ergül Teker
Keyword(s):  
Acid Gelation

Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation

2014 ◽  
Vol 37 ◽  
pp. 203-212 ◽  
Author(s):  
Robi Andoyo ◽  
Fanny Guyomarc'h ◽  
Chantal Cauty ◽  
Marie-Hélène Famelart
Keyword(s):  
Whey Protein ◽  
Casein Micelles ◽  
Protein Particles ◽  
Acid Gelation

scholarly journals Effect of seasonal variations on the acid gelation of milk

2020 ◽  
Vol 103 (6) ◽  
pp. 4965-4974 ◽  
Author(s):  
Siqi Li ◽  
Aiqian Ye ◽  
Harjinder Singh
Keyword(s):  
Seasonal Variations ◽  
Acid Gelation

Effect of gum tragacanth exuded by three Iranian Astragalus on mixed milk protein system during acid gelation

2013 ◽  
Vol 53 ◽  
pp. 168-176 ◽  
Author(s):  
Mohammad Nejatian ◽  
Masoud Hatami ◽  
Mohammad Amin Mohammadifar
Keyword(s):  
Milk Protein ◽  
Gum Tragacanth ◽  
Protein System ◽  
Acid Gelation

Preparation of magneto-resistive Sr2FeMoO6 through molybdic acid gelation

2008 ◽  
Vol 449 (1-2) ◽  
pp. 93-95 ◽  
Author(s):  
Takashi Takeda ◽  
Masahiro Ito ◽  
Shinichi Kikkawa
Keyword(s):  
Molybdic Acid ◽  
Acid Gelation

The effect of the addition of thiol reagents to heated milk on protein interactions and acid gelation properties

2015 ◽  
Vol 42 ◽  
pp. 42-50 ◽  
Author(s):  
Nguyen H.A. Nguyen ◽  
Skelte G. Anema ◽  
Fanny Guyomarc'h ◽  
Marie Wong ◽  
Palatasa Havea
Keyword(s):  
Protein Interactions ◽  
Heated Milk ◽  
Acid Gelation

Effect of the heat-induced whey proteins/κ-casein complex on the acid gelation of yak milk

RSC Advances ◽  
2015 ◽  
Vol 5 (12) ◽  
pp. 8952-8956 ◽  
Author(s):  
Weiyi Xu ◽  
Shenghua He ◽  
Ying Ma ◽  
Yixin Zhang ◽  
Rongchun Wang
Keyword(s):  
Rheological Properties ◽  
Whey Protein ◽  
Whey Proteins ◽  
Yak Milk ◽  
Acid Gelation

The soluble whey protein/κ-casein complexes were predominant in changing the rheological properties of yak milk yoghurt.

Acid gelation of gellan: Effect of final pH and heat treatment conditions

2007 ◽  
Vol 68 (3) ◽  
pp. 517-527 ◽  
Author(s):  
F. Yamamoto ◽  
R.L. Cunha
Keyword(s):  
Heat Treatment ◽  
Treatment Conditions ◽  
Acid Gelation

Comparison of pressure treatment and heat treatment of skim milk with added starch on subsequent acid gelation of milk

LWT ◽  
2011 ◽  
Vol 44 (4) ◽  
pp. 1189-1198 ◽  
Author(s):  
H.E. Oh ◽  
M. Wong ◽  
D.N. Pinder ◽  
S.G. Anema
Keyword(s):  
Heat Treatment ◽  
Skim Milk ◽  
Pressure Treatment ◽  
Acid Gelation ◽  
Subsequent Acid

Acid Gelation in Heated and Unheated Milks:  Interactions between Serum Protein Complexes and the Surfaces of Casein Micelles

2007 ◽  
Vol 55 (10) ◽  
pp. 4160-4168 ◽  
Author(s):  
Laurence Donato ◽  
Marcela Alexander ◽  
Douglas G. Dalgleish
Keyword(s):  
Serum Protein ◽  
Protein Complexes ◽  
Casein Micelles ◽  
Acid Gelation
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