Formation and Physical Properties of Yogurt

@inproceedings{Lee2010FormationAP,
  title={Formation and Physical Properties of Yogurt},
  author={W. J. Lee and John A. Lucey},
  year={2010}
}
Yogurt gels are a type of soft solid, and these networks are relatively dynamic systems that are prone to structural rearrangements. The physical properties of yogurt gels can be qualitatively explained using a model for casein interactions that emphasizes a balance between attractive (e.g., hydrophobic attractions, casein cross-links contributed by calcium phosphate nanoclusters and covalent disulfide cross-links between caseins and denatured whey proteins) and repulsive (e.g., electrostatic… CONTINUE READING

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