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

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.

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
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