How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—a review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-011-0013-x.pdf
Reference221 articles.
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2. Alexander M, Dalgleish DG (2005) Interactions between denatured milk serum proteins and casein micelles studied by diffusing wave spectroscopy. Langmuir 21:11380–11386
3. Allmere T, Andren A, Björck L (1997) Interactions between different genetic variants of β-lactoglobulin and κ-casein A during heating of skim milk. J Agric Food Chem 45:1564–1569
4. Allmere T, Andrén A, Lindersson M, Björck L (1998a) Studies on rheological properties of stirred milk gels made from milk with defined genetic variants of κ-casein and β-lactoglobulin. Int Dairy J 8:899–905
5. Allmere T, Andren A, Lunden A, Björck L (1998b) Interactions in heated skim milk between genetic variants of β-lactoglobulin and κ-casein. J Agric Food Chem 46:3004–3008
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