Mixtures of sodium caseinate and whey protein aggregates: Viscosity and acid- or salt-induced gelation

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https://hal.archives-ouvertes.fr/hal-02350626
Contributor : Taco Nicolai <>
Submitted on : Wednesday, November 6, 2019 - 9:34:18 AM
Last modification on : Thursday, November 7, 2019 - 1:43:53 AM

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Anna Kharlamova, Taco Nicolai, Christophe Chassenieux. Mixtures of sodium caseinate and whey protein aggregates: Viscosity and acid- or salt-induced gelation. International Dairy Journal, Elsevier, 2018, 86, pp.110-119. ⟨10.1016/j.idairyj.2018.07.002⟩. ⟨hal-02350626⟩

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