Effect of pH on heat-induced interactions in high-protein milk dispersions and application of fluorescence spectroscopy in characterizing these changes

Author:

Singh Richa,Amamcharla J.K.ORCID

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference51 articles.

1. A comparison of analytical methods for quantifying denatured whey proteins and their correlation to solubility;Allen,2010

2. Aplicación de indicadoresnativos de fluorescencia para la evaluaciónrápida de dañotérmicoen el procesado de leche;Alvarado Mamani,2016

3. The thermal denaturation of the total whey protein in reconstituted whole milk;Anema;Int. J. Dairy Technol.,2017

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

5. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size;Anema;J. Dairy Res.,2003

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