Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C

The objective of this work is to bring new information about the influence of temperatures (7 °C and 20 °C) on the equation of state and sol–gel transition behavior of casein micelle dispersions. Casein micelle dispersions have been concentrated and equilibrated at different osmotic pressures using...

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Detalles Bibliográficos
Autores principales: Doudiès, Floriane, Arsène, Anne-Sophie, Garnier-Lambrouin, Fabienne, Famelart, Marie-Hélène, Bouchoux, Antoine, Pignon, Frédéric, Gésan-Guiziou, Geneviève
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963684/
https://www.ncbi.nlm.nih.gov/pubmed/31817715
http://dx.doi.org/10.3390/foods8120652

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963684/
https://www.ncbi.nlm.nih.gov/pubmed/31817715
http://dx.doi.org/10.3390/foods8120652

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