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: 0000-0003-1395-7349 and Huppertz, Thom ORCID: 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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