Interactions between rennet casein and whey protein isolate during cooking in a torque rheometer
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
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2. Role of kappa-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;Journal of Agricultural and Food Chemistry,2007
3. Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100degreesC;Anema;Journal of Agricultural and Food Chemistry,1997
4. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size;Anema;Journal of Dairy Research,2003
5. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;Journal of Agricultural and Food Chemistry,2003
Cited by 2 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
1. Impact of thermo-mechanical treatments on composition, solids loss, microstructure, and rheological properties of pasta filata–type cheese;International Dairy Journal;2016-10
2. Rheological properties of rennet casein-whey protein gels prepared at different mixing speeds;Journal of Food Engineering;2010-08
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