Effect of NaCl addition during diafiltration on the solubility, hydrophobicity, and disulfide bonds of 80% milk protein concentrate powder-Reference-Cited by-同舟云学术

Effect of NaCl addition during diafiltration on the solubility, hydrophobicity, and disulfide bonds of 80% milk protein concentrate powder

Published:2012-07 Issue:7 Volume:95 Page:3481-3488
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Mao X.Y.,Tong P.S.,Gualco S.,Vink S.

Funder

Dairy Research Institute

California Dairy Research Foundation

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference31 articles.

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3. Reversible and irreversible modification of β-lactoglobulin upon exposure to heat;Cairoli;J. Protein Chem.,1994

4. Carr, A. J. 2002. Milk protein concentrate products and the uses thereof. International patent application W002/196208A2. New Zealand Dairy Board, assignee.

5. The mechanisms of heat-induced interactions of whey proteins with casein micelles in milk;Corredig;Int. Dairy J.,1999

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