Heat-induced gelation of casein micelles

Casein is the main protein component of milk where it is present in the form of colloidal complexes. Casein micelles are remarkably heat-stable in milk below the boiling point, but they aggregate when heated at lower temperatures after lowering the pH or adding calcium ions. Here the literature on g...

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Bibliographic Details
Published in:	Food hydrocolloids Vol. 118; p. 106755
Main Authors:	Nicolai, Taco, Chassenieux, Christophe
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01.09.2021 Elsevier
Subjects:	calcium casein Casein micelles Chemical Sciences Gelation heat stability Heating hydrocolloids micelles Milk mineral content reconstituted milk whey Whey proteins Whey proteins Casein micelles Heating Gelation Milk
ISSN:	0268-005X, 1873-7137
Online Access:	Get full text
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