Effect of Succinylation on the Rennet Coagulation of Milk-Reference-Cited by-同舟云学术

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Effect of Succinylation on the Rennet Coagulation of Milk

Published:1998-01 Issue:1 Volume:81 Page:69-75
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Vidal V.,Gastaldi E.,Lefebvre-Cases E.,Lagaude A.,Marchesseau S.,Tarodo de la Fuente B.,Cuq J.-L.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference19 articles.

1. Functional properties of succinylated and acetylated soy protein;Franzen;J. Agric. Food Chem.,1976

2. Micellar transition state in casein between pH 5.5 and 5.0;Gastaldi;J. Food Sci.,1996

3. Effect of succinylation on some physicochemical and functional properties of the 12S storage protein from rapeseed (Brassica napus L.);Guegen;J. Agric. Food Chem.,1990

4. Acylated β-casein: electrostatic interactions and aggregation;Hoagland;Dairy. J. Sci.,1966

5. Functional properties of proteins in foods: a survey;Kinsella;CRC Crit. Rev. Food Sci. Nutr.,1976

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2. Effect of micellar structure of casein and its modification on plasmin-induced hydrolysis;International Dairy Journal;2017-12

3. The rennet coagulation mechanism of skim milk as observed by transmission diffusing wave spectroscopy;Journal of Colloid and Interface Science;2007-04

4. Influence of Processing on Functionality of Milk and Dairy Proteins;Advances in Food and Nutrition Research;2007

5. Effect of Controlled κ-Casein Hydrolysis on Rheological Properties of Acid Milk Gels;Journal of Dairy Science;2003-03

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