Author:
Wang Xin,Ye Aiqian,Lin Quanquan,Han Jianzhong,Singh Harjinder
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference27 articles.
1. 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
2. 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
3. Functional milk proteins: Production and utilization—Whey-based ingredients. Pages 67–98 in Advanced Dairy Chemistry. Vol. 1B. Proteins: Applied Aspects;Bansal,2016
4. Slow and fast dietary proteins differently modulate postprandial protein accretion;Boirie;Proc. Natl. Acad. Sci. USA,1997
5. Functional milk proteins production and utilization: Casein-based ingredients. Pages 35–66 in Advanced Dairy Chemistry. Vol. 1B. Proteins: Applied Aspects;Carr,2016
Cited by
108 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献