scholarly journals Rheological Properties of Gum and Milk Protein Interactions

1992 ◽  
Vol 75 (1) ◽  
pp. 36-42 ◽  
Author(s):  
K.A. Schmidt ◽  
D.E. Smith
Keyword(s):  
Rheological Properties ◽  
Protein Interactions ◽  
Milk Protein

Exopolysaccharide–milk protein interactions in a dairy model system simulating yoghurt conditions

2013 ◽  
Vol 93 (3) ◽  
pp. 255-271 ◽  
Author(s):  
Marie-Claude Gentès ◽  
Daniel St-Gelais ◽  
Sylvie L. Turgeon
Keyword(s):  
Protein Interactions ◽  
Milk Protein ◽  
Model System

The use of high hydrostatic pressure to modulate milk protein interactions for the production of an alpha-lactalbumin enriched-fraction

2018 ◽  
Vol 20 (2) ◽  
pp. 515-524 ◽  
Author(s):  
Alice Marciniak ◽  
Shyam Suwal ◽  
Michel Britten ◽  
Yves Pouliot ◽  
Alain Doyen
Keyword(s):  
Hydrostatic Pressure ◽  
Whey Protein ◽  
Protein Interactions ◽  
High Hydrostatic Pressure ◽  
Milk Protein ◽  
Protein Solution ◽  
Green Method ◽  
Alpha Lactalbumin

An innovative and green method for the fractionation of α-lactalbumin with 86% purity from whey protein solution was developed using high hydrostatic pressure as a pretreatment.

scholarly journals Rheological Properties of Rennet Gels Containing Milk Protein Concentrates

2008 ◽  
Vol 91 (3) ◽  
pp. 959-969 ◽  
Author(s):  
M.A. Ferrer ◽  
A.R. Hill ◽  
M. Corredig
Keyword(s):  
Rheological Properties ◽  
Milk Protein ◽  
Protein Concentrates
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