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Quantification of heat-induced casein–whey protein interactions in milk and its relation to gelation kinetics |
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| Authors: | Astrid J Vasbinder Arno C Alting and Kees G de Kruif |
| Institution: | a NIZO Food Research, P.O. Box 20, 6710 BA, Ede, The Netherlands b Van ‘t Hoff Laboratory, Debye Research Institute, University of Utrecht, Padualaan 8, 3584 CH, Utrecht, The Netherlands |
| Abstract: | |
| Keywords: | Heat-treatment Milk Denaturation Fractionation Whey protein aggregates Coating Casein micelles Acidification |
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