Interaction of Casein Components as Measured by Turbidity
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference9 articles.
1. Turbidity as a Means for Determining the Efficiency of Homogenization;Ashworth;J. Dairy Sci.,1951
2. Separation of α-, β- + γ-Casein;Hipp;J. Dairy Sci.,1952
3. The Separation of the Components of α-Casein. I. Preparation of α1-Casein;McMeekim;Arch. Biochem. Biophys.,1959
4. Turbidimetric Method for Estimating Sum of β- and κ-Caseins in Whole Casein;Tessier;J. Dairy Sci.,1963
5. Casein Interactions and Micelle Formation;Waugh;J. Phys. Chem.,1961
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1. Effect of temperature and pH on the solubility of caseins: Environmental influences on the dissociation of αS- and β-casein;Journal of Dairy Science;2012-04
2. Zur Methodik der Erfassung des Eiweißgehaltes und der Eiweißfraktionen in Milch. 3. Caseingehalt der Milch;Zeitschrift für Lebensmittel-Untersuchung und -Forschung;1973-01
3. Formation and Structure of Casein Micelles;Milk Proteins;1971
4. Quantitative Determination of the Major Components of Casein Mixtures by Column Chromatography on DEAE-Cellulose;Journal of Dairy Science;1969-01
5. Turbidimetric Behavior of Casein Fractions after Treatment with Rennet;Journal of Dairy Science;1968-10
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