Acid gelation functionality of casein micelles in concentrated state: Influence of calcium supplementation or chelation combined with enzymatic stabilization

Marius Reiter; Anna Haslbeck; Ulrich Kulozik; Michael Reitmaier

doi:10.1016/j.foodhyd.2023.108927

Acid gelation functionality of casein micelles in concentrated state: Influence of calcium supplementation or chelation combined with enzymatic stabilization

Marius Reiter, Anna Haslbeck, Ulrich Kulozik, Michael Reitmaier

Professur für Food Process Engineering

Publikation: Beitrag in Fachzeitschrift › Artikel › Begutachtung

Originalsprache	Englisch
Aufsatznummer	108927
Seitenumfang	11
Fachzeitschrift	Food Hydrocolloids
Jahrgang	143
DOIs	https://doi.org/10.1016/j.foodhyd.2023.108927
Publikationsstatus	Veröffentlicht - Okt. 2023

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10.1016/j.foodhyd.2023.108927

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title = "Acid gelation functionality of casein micelles in concentrated state: Influence of calcium supplementation or chelation combined with enzymatic stabilization",

keywords = "Acid gelation, Calcium, Casein concentrate, Chelatant, Firmness, Rheology, Transglutaminase",

author = "Marius Reiter and Anna Haslbeck and Ulrich Kulozik and Michael Reitmaier",

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AU - Reitmaier, Michael

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KW - Chelatant

KW - Firmness

KW - Rheology

KW - Transglutaminase

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