Effect of mild thermal and pH changes on the sol-gel transition in skim milk
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference59 articles.
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2. Role of κ-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;J. Agric. Food Chem.,2007
3. Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin;Anema;Lebensm. Wiss. Technol.,2007
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. Rennet-induced aggregation of heated pH-adjusted skim milk;Anema;J. Agric. Food Chem.,2011
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