Heat stability of yak micellar casein as affected by heat treatment temperature and duration
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-014-0173-6.pdf
Reference35 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(4):1108–1115
3. Anema SG, Li Y (2000) Further studies on the heat-induced, pH-dependent dissociation of casein from the micelles in reconstituted skim milk. LWT Food Sci Technol 33(5):335–343
4. Anema SG, Lee SK, Lowe EK, Klostermeyer H (2004) Rheological properties of acid gels prepared from heated pH-adjusted skim milk. J Agric Food Chem 52(2):337–343
5. Bai WL, Yin RH (2011) Molecular characterization and phylogenetic analysis of a yak (Bos grunniens) κ-casein cDNA from lactating mammary gland. Mol Biol Rep 38(4):2711–2718
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