Add to ORKGSoluble (SA) and micelle-bound (MA) protein aggregatesformed during the heat-treatment of milk are thought toincrease the gelation pH and gel strength of acid milk gels.The ratio SA/MA increases as heat-treatment pH is increased and the resulting gels are stronger. The objective was to study the pH-dependent behaviour of SA produced by heattreatment at pH 6.5 (SA6.5) and 7.2 (SA7.2) in order to get a better understanding of their role in acid gelation of heated skim milk
To study the mechanism of heat-induced protein aggregates, skim milk was heated at 55, 65, 75, 85, a...
International audienceThe heat treatment of milk greatly improves the acid gelation of milk and is t...
The heat-treatment of skim milk at 90◦C/10 min has long been reported to improve its acid gelation;...
The pH-dependent behaviour of soluble protein aggregates produced by the pre-heating of reconstitute...
Changes in the acid gelation properties of skim milk as a result of variations in the micelle/serum ...
The effect of preheating milk (10 min 80 [degree sign]C) at pH values from 6.20 to 6.90 on formation...
The effect of heat treatment of milkon the formation of acid gels was investigated using model prote...
Heating of milk is an essential step in the processing of various dairy products, like for example y...
The thermal processing of milk changes the composition and surface properties of the colloidal parti...
Serum heat-induced milk protein aggregates were isolated from heated skim milk. Protein analysis sho...
Heat treatment of milk at 85–95 °C has long been reported to increase the pH of gelation and firmnes...
Skim milk with low levels of added b-mercaptoethanol (SM ME) and untreated skim milk (SM) were heate...
The heat treatment of milk greatly improves the acid gelation of milk and is therefore largely appli...
The effect of heat treatment of milk on the formation of acid gel was examined using confocal scanni...
Gelation of heat-treated milk protein solutions by acid fermentation was performed using a model sys...
To study the mechanism of heat-induced protein aggregates, skim milk was heated at 55, 65, 75, 85, a...
International audienceThe heat treatment of milk greatly improves the acid gelation of milk and is t...
The heat-treatment of skim milk at 90◦C/10 min has long been reported to improve its acid gelation;...
The pH-dependent behaviour of soluble protein aggregates produced by the pre-heating of reconstitute...
Changes in the acid gelation properties of skim milk as a result of variations in the micelle/serum ...
The effect of preheating milk (10 min 80 [degree sign]C) at pH values from 6.20 to 6.90 on formation...
The effect of heat treatment of milkon the formation of acid gels was investigated using model prote...
Heating of milk is an essential step in the processing of various dairy products, like for example y...
The thermal processing of milk changes the composition and surface properties of the colloidal parti...
Serum heat-induced milk protein aggregates were isolated from heated skim milk. Protein analysis sho...
Heat treatment of milk at 85–95 °C has long been reported to increase the pH of gelation and firmnes...
Skim milk with low levels of added b-mercaptoethanol (SM ME) and untreated skim milk (SM) were heate...
The heat treatment of milk greatly improves the acid gelation of milk and is therefore largely appli...
The effect of heat treatment of milk on the formation of acid gel was examined using confocal scanni...
Gelation of heat-treated milk protein solutions by acid fermentation was performed using a model sys...
To study the mechanism of heat-induced protein aggregates, skim milk was heated at 55, 65, 75, 85, a...
International audienceThe heat treatment of milk greatly improves the acid gelation of milk and is t...
The heat-treatment of skim milk at 90◦C/10 min has long been reported to improve its acid gelation;...