Keyphrases
Casein Micelles
100%
Diafiltration
74%
Micellar Casein Concentrate
50%
Microfiltration
49%
Casein
42%
Calcium Chelation
37%
Acid Gelation
37%
Trisodium Citrate
31%
Serum Binding
27%
Gel Firmness
27%
Dairy
24%
Acidification
24%
Colloidal Properties
23%
Gelation
23%
Milk
22%
Tap Water
22%
Water Hardness
22%
Acid Gel
21%
Compositional Changes
21%
Microfluidization
18%
Temperature Control
18%
1H nuclear Magnetic Resonance (1H NMR)
18%
Interlayer Properties
18%
Ionic Composition
18%
State Influence
18%
Sorbitol
18%
Separation Efficiency
18%
Milk Protein Fractionation
18%
Compositional Analysis
18%
Chelator
18%
Calcium Supplementation
18%
Casein Concentrate
18%
Whey Permeate
18%
Aqueous Phase
18%
Layer Separation
18%
Lactobacillus Paracasei
18%
Physicochemical Changes
18%
Acid Whey
18%
Deposition Layer
18%
Transglutaminase
13%
Binding Capacity
11%
Calcium Chloride
11%
Gel Properties
9%
Water-induced
9%
Softened Water
9%
Deionized Water
9%
Dairy Products
9%
Gel Structure
9%
Structure Formation
9%
Gelation pH
9%
Food Science
Casein Micelles
100%
Diafiltration
74%
Casein
61%
Micellar Casein Concentrate
50%
Microfiltration
49%
Gel Firmness
27%
Acidification
24%
Milk Protein
24%
Acid Gel
21%
Microfluidization
18%
Physicochemical Changes
18%
Whey Permeate
18%
Acid Whey
18%
Lactobacillus
18%
Drying Time
18%
Vacuum Drying
18%
Protein Glutamine Gamma Glutamyltransferase
13%
Dairy Product
12%
Gel Properties
9%
Gel Structure
9%
Dried Samples
9%
Plate Count Method
9%
Probiotic Strains
9%
Drying Techniques
9%
Skim Milk
8%
Casein Fractions
6%
Retentate
6%
Sensory Characteristics
6%