Rheological and structural properties of enzyme‐induced gelation of milk proteins by ficin and Polyporus badius

The rheological and microstructural characteristics of ewes’ milk curd obtained by coagulating with milk‐clotting enzymes, including ficin extract and Polyporus badius were evaluated. The gelation of milk was examined by small amplitude oscillatory shear measurements (SAOS). Different concentrations...

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Detalles Bibliográficos
Autores principales: Shabani, Reihaneh, Shahidi, Seyed‐Ahmad, Rafe, Ali
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849915/
https://www.ncbi.nlm.nih.gov/pubmed/29564094
http://dx.doi.org/10.1002/fsn3.553

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849915/
https://www.ncbi.nlm.nih.gov/pubmed/29564094
http://dx.doi.org/10.1002/fsn3.553

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