Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim Milk
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Ahmadi, Elaheh, Vasiljevic, Todor 
ORCID: https://orcid.org/0000-0003-1395-7349 and Huppertz, Thom ORCID: https://orcid.org/0000-0003-4142-9359
(2024)
Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim Milk.
Foods, 13 (11).
ISSN 2304-8158
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| Item type | Article |
| URI | https://vuir.vu.edu.au/id/eprint/48956 |
| DOI | 10.3390/foods13111724 |
| Official URL | https://www.mdpi.com/2304-8158/13/11/1724 |
| Subjects | Current > FOR (2020) Classification > 3006 Food sciences Current > FOR (2020) Classification > 3106 Industrial biotechnology Current > Division/Research > Institute for Sustainable Industries and Liveable Cities |
| Keywords | rheology; acid gelation; micellar calcium phosphate; pH adjustment; skim milk |
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