Effects of milk pH alteration on casein micelle size and gelation properties of milk
Author:
Affiliation:
1. School of Agriculture and Food Sciences, The University of Queensland, Australia
2. Department of Food Science and Technology, University of Sumatera Utara, Medan, Indonesia
Funder
DIKTI
Dairy Innovation Australia Ltd (DIAL)
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1152480
Reference67 articles.
1. The casein micelle: Historical aspects, current concepts and significance
2. pH-dependent structures and properties of casein micelles
3. Solvent-Mediated Disruption of Bovine Casein Micelles at Alkaline pH
4. Reformation of casein particles from alkaline-disrupted casein micelles
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