Understanding the behavior of casein micelles (CM) in concentrated regimes is critical for the design of dairy unit operations such as drying or evaporation but also it is still scarce. In this work, the effect of the decrease in pH and the addition of a calcium salt on concentrated skim milk dispersions was examined by rheometric measurements at 25 °C. Control samples (S1), samples with a pH of 5.8 (S2), and samples with 0.04 M CaCl2 addition (S3) at different concentrations (40, 45, 48, 50, and 52% w/w) were analyzed through flow curves and oscillatory dynamic data by frequency sweep tests. All samples showed a clear shear thinning non-Newtonian behavior and a large dependence on concentration, dispersions being more fluid for samples S2 ...
The structure-functional properties of milk proteins are relevant in food formulation. Recently, the...
When developing new types of dairy products, the formulation of which includes components of both da...
Concentration operations like membrane filtration or evaporation play a key role in skimmed milk pro...
International audienceAbstractUnderstanding the behavior of casein micelles (CM) in concentrated reg...
The objective of this work was to relate dynamic rheological data to the pair interaction potential ...
Rheological behavior of dispersions of casein micelles (CM) was predicted through a viscosity model ...
Caseins are present in the milk in form of casein micelles – porous, deformable and compressible col...
Properties of casein micelles can be manipulated by changing environmental conditions, which leads t...
Casein micelle dispersions have been concentrated through osmotic stress and examined through rheolo...
The objective of this work was to analyze the changes in the physicochemical and rheological charact...
During filtration of skimmed milk, the casein micelles accumulate at the membrane surface and their ...
Casein micelles, which make up to 80% of the protein content of milk, are one of the most common "as...
The colloidal state of calcium enriched milks during heating and its microstructures were analysed t...
International audienceDuring filtration of skimmed milk, the casein micelles accumulate at the membr...
The organization and functional properties of casein micelles (CMs) are influenced by several factor...
The structure-functional properties of milk proteins are relevant in food formulation. Recently, the...
When developing new types of dairy products, the formulation of which includes components of both da...
Concentration operations like membrane filtration or evaporation play a key role in skimmed milk pro...
International audienceAbstractUnderstanding the behavior of casein micelles (CM) in concentrated reg...
The objective of this work was to relate dynamic rheological data to the pair interaction potential ...
Rheological behavior of dispersions of casein micelles (CM) was predicted through a viscosity model ...
Caseins are present in the milk in form of casein micelles – porous, deformable and compressible col...
Properties of casein micelles can be manipulated by changing environmental conditions, which leads t...
Casein micelle dispersions have been concentrated through osmotic stress and examined through rheolo...
The objective of this work was to analyze the changes in the physicochemical and rheological charact...
During filtration of skimmed milk, the casein micelles accumulate at the membrane surface and their ...
Casein micelles, which make up to 80% of the protein content of milk, are one of the most common "as...
The colloidal state of calcium enriched milks during heating and its microstructures were analysed t...
International audienceDuring filtration of skimmed milk, the casein micelles accumulate at the membr...
The organization and functional properties of casein micelles (CMs) are influenced by several factor...
The structure-functional properties of milk proteins are relevant in food formulation. Recently, the...
When developing new types of dairy products, the formulation of which includes components of both da...
Concentration operations like membrane filtration or evaporation play a key role in skimmed milk pro...