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2016•Food HydrocolloidsRequires access

Heat-induced gelation of mixtures of whey protein isolate and sodium caseinate between pH 5.8 and pH 6.6

Bach T. Nguyen, Taco Nicolaï, Christophe Chassenieux, Christophe Schmitt, Lionel Bovetto

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Key concepts: Whey protein isolate, Sodium Caseinate, Chemistry, Whey protein, Protein aggregation, Chromatography, Sodium, Microstructure

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Heat-induced gelation of mixtures of whey protein isolate and sodium caseinate between pH 5.8 and pH 6.6 — Research Paper | ScholarLens