Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates

Author:

Cadesky Lee,Walkling-Ribeiro Markus,Kriner Kyle T.,Karwe Mukund V.,Moraru Carmen I.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference37 articles.

1. Effect of pH at pressure treatment on the acid gelation of skim milk;Anema;Innov. Food Sci. Emerg. Technol.,2010

2. Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk;Anema;Food Hydrocoll.,2005

3. Particle size changes and casein solubilisation in high-pressure-treated skim milk;Anema;Food Hydrocoll.,2005

4. AOAC Official Method 989.05. Fat in Milk–Modified Mojonnier Ether Extract. Official Methods of Analysis (17th);AOAC International,2010

5. AOAC Official Method 991.20. Nitrogen (Total) in Milk. Official Methods of Analysis (17th);AOAC International,2010

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