Chemicals in My Food

John Coupland is a Professor of Food Science at Penn State. His research program is on the physical properties of foods, in particular fats and oils. He teaches undergraduate Food Chemistry and graduate level Food Chemistry and Food Physical Chemistry. This is about that.

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May 27

dobt90 asked: Hi! I can understand how casein and other proteins in milk form gel in acid, however I cannot imagine in my mind exactly how it can. I need an illustration, can you help me a picture about gel formation? Thanks!

Hi - I guess you read my posting about gelation. Do you have a more specific question? I’m not sure exactly what you are looking for…