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논문 기본정보
Rennet-induced gels and their mechanical properties
논문 개요
| 기관명 | NDSL |
|---|---|
| 저널명 | 농업과학연구 = CNU Journal of agricultural science |
| ISSN | 1225-2220, |
| ISBN |
논문저자 및 소속기관 정보
| 저자(한글) | |
|---|---|
| 저자(영문) | |
| 소속기관 | |
| 소속기관(영문) | |
| 출판인 | |
| 간행물 번호 | |
| 발행연도 | 2011-01-01 |
| 초록 | Casein micelles are the basic building block of rennet-induced gels. The stiffness of these gels is increased with reaction time. This is probably due to the continuous participation of activated casein micelles into growing network. Dual binding model of casein micelles, which explains assembly of casein and colloidal calcium phosphate, can provides fairly reasonable explanation for the changes in mechanical properties of rennet-induced gels made from different milk pHs and varying colloidal calcium phosphates. The changes in stiffness of these gels would be used for controlling textural properties of cheeses. |
| 원문URL | http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=03553784&target=NART&cn=JAKO201120842656170 |
| 첨부파일 |
추가정보
| 과학기술표준분류 | |
|---|---|
| ICT 기술분류 | |
| DDC 분류 | |
| 주제어 (키워드) | Rennet-induced gels,Dual binding model,Mechanical properties of gels |