Calcium-induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products
Background: Calcium-induced milk gels are excellent matrices for formulating calcium-fortified semisolid foods. The optimisation of these gels to enhance their technological and bioactive properties is of interest to both academia and industry. Aim: This study examines the gelation process and phys...
| Main Authors: | , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Wiley
2025
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/24058 https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.70064 https://doi.org/10.1111/1471-0307.70064 |
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