Rheological and structural properties of acid-induced milk gels as a function of β-casein phenotype
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Daniloski, Davor 
ORCID: 0000-0001-6219-0565, McCarthy, Noel A ORCID: 0000-0003-2874-6018, Gazi, Inge ORCID: 0000-0002-7053-5065 and Vasiljevic, Todor ORCID: 0000-0003-1395-7349
(2022)
Rheological and structural properties of acid-induced milk gels as a function of β-casein phenotype.
Food Hydrocolloids, 131.
ISSN 0268-005X
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| Item type | Article |
| URI | https://vuir.vu.edu.au/id/eprint/45847 |
| DOI | 10.1016/j.foodhyd.2022.107846 |
| Official URL | https://www.sciencedirect.com/science/article/pii/... |
| Subjects | Current > FOR (2020) Classification > 3006 Food sciences Current > Division/Research > Institute for Sustainable Industries and Liveable Cities Current > Division/Research > College of Health and Biomedicine |
| Keywords | β-casein; polymorphic structure; glucono-δ-lactone; skim milk; gelation; gel structure |
| Citations in Scopus | 5 - View on Scopus |
| Download/View statistics | View download statistics for this item |
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