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

Research output: Contribution to journalArticlepeer-review

Original languageEnglish
Article number108927
Number of pages11
JournalFood Hydrocolloids
Volume143
DOIs
StatePublished - Oct 2023

Keywords

  • Acid gelation
  • Calcium
  • Casein concentrate
  • Chelatant
  • Firmness
  • Rheology
  • Transglutaminase

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