Title:Effect of Kappa carrageenan on acid-induced gelation of whey protein aggregates. Part I: Potentiometric titration, rheology and turbidity

Author(s): Liu, D; Zhou, P; Taco, N*.

Source: Food Hydrocolloids. Volume 102, Page105589 Published May 2020.

DOI: 10.1016/j.foodhyd.2019.105589