Dissociation and coagulation of caseins and whey proteins in concentrated skim milk heated by direct steam injection
Author:
Funder
Federal Office for Agriculture and Food (BLE), Germany
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-016-0304-3.pdf
Reference48 articles.
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2. Anema SG, Klostermeyer H (1997) Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100 °C. J Agric Food Chem 45:1108–1115
3. Anema SG, Li Y (2003) Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk. J Agric Food Chem 51:1640–1646
4. Aoki T, Kako Y (1983) Relation between micelle size and formation of soluble casein on heating concentrated milk. J Dairy Res 50
5. Aoki T, Umeda T, Kako Y (1990) Cleavage of the linkage between colloidal calcium phosphate and casein on heating milk at high temperature. J Dairy Res 57:349–354
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