Works (2)
Updated: February 14th, 2024 05:02
2023 journal article
Effect of temperature and protein concentration on the protein types within the ultracentrifugation supernatant of liquid micellar casein concentrate
JOURNAL OF DAIRY SCIENCE, 106(12), 8331–8340.
author keywords: micellar casein concentrate; protein composition; viscosity
www.journalofdairyscience.org (publisher PDF)
Source: Web Of Science
Added: February 12, 2024
2021 journal article
Viscosity changes and gel formation during storage of liquid micellar casein concentrates
JOURNAL OF DAIRY SCIENCE, 104(12), 12263–12273.
author keywords: micellar casein concentrate; viscosity; gelation
MeSH headings : Animals; Caseins; Gels; Micelles; Milk; Viscosity
TL;DR:
A temperature by protein concentration interaction was observed, with AV increasing more rapidly with decreasing temperature at high protein concentration, and this may promote increased viscosity.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: December 6, 2021
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