Effects of pressurized thermal processing on native proteins of raw skim milk and its concentrate-Reference-Cited by-同舟云学术

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Effects of pressurized thermal processing on native proteins of raw skim milk and its concentrate

Published:2021-03 Issue:3 Volume:104 Page:2834-2842
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Bogahawaththa Dimuthu,Trajkovska Biljana,Markoska Tatijana,Vasiljevic Todor

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference29 articles.

1. Effect of milk concentration on heat-induced, pH-dependent dissociation of casein from micelles in reconstituted skim milk at temperatures between 20 and 120°C;Anema;J. Agric. Food Chem.,1998

2. Heat and/or high-pressure treatment of skim milk: Changes to the casein micelle size, whey proteins and the acid gelation properties of the milk;Anema;Int. J. Dairy Technol.,2008

3. Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100°C;Anema;J. Agric. Food Chem.,1997

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

5. Comparison between thermal pasteurization and high pressure processing of bovine skim milk in relation to denaturation and immunogenicity of native milk proteins;Bogahawaththa;Innov. Food Sci. Emerg. Technol.,2018

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2. Health-Related Outcomes and Molecular Methods for the Characterization of A1 and A2 Cow’s Milk: Review and Update;Veterinary Sciences;2024-04-12

3. Enzymatic coagulation of raw and reconstituted skim dromedary and cows’ milk powders: Kinetics, rheological and morphological properties;International Dairy Journal;2023-02

4. Kinetic aspects of casein micelle cross-linking by transglutaminase at different volume fractions;Food Hydrocolloids;2022-07

5. Impact of heating on the properties of A1/A1, A1/A2, and A2/A2 β-casein milk phenotypes;Food Hydrocolloids;2022-07

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