Impact of heat treatment, casein/whey protein ratio and protein concentration on rheological properties of milk protein concentrates used for cheese production-Reference-Cited by-同舟云学术

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Impact of heat treatment, casein/whey protein ratio and protein concentration on rheological properties of milk protein concentrates used for cheese production

Published:2022-01 Issue: Volume:312 Page:110745
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Warncke Malou^ORCID,Kieferle Ingrun,Nguyen Thanh Mai^ORCID,Kulozik Ulrich^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

1. A new look at the statistical model identification;Akaike;IEEE Trans. Automat. Contr.,1974

2. Effect of the A and B variants of both αs1- and κ-casein on bovine casein micelle solvation and κ-casein content;Anema;J. Dairy Res.,1993

3. Effect of the pH of skim milk at heating on milk concentrate viscosity;Anema;Int. Dairy J.,2014

4. Effect of pH on the viscosity of heated reconstituted skim milk;Anema;Int. Dairy J.,2004

5. Effect of protein, nonprotein-soluble components, and lactose concentrations on the irreversible thermal denaturation of β-lactoglobulin and α-lactalbumin in skim milk;Anema;J. Agric. Food Chem.,2006

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