Effects of β-Lactoglobulin on the Rheological Properties of Casein Micelle Rennet Gels
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چکیده
منابع مشابه
Rheological properties of gels formed with furcellaran and globular proteins bovine serum albumin and β-lactoglobulin
The effect of the addition of the globular proteins, bovine serum albumin and βlactoglobulin, on the properties of furcellaran gels was studied. The gels were found to be physically cross-linked networked gels. Proteins strongly influence the shear modulus. At low pH the phaseseparation occurred with the change in loss tangent. INTRODUCTION Both proteins and polysaccharides contribute to the st...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1996
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(96)76588-8