Modelling the reaction kinetics of β-lactoglobulin and κ-casein heat-induced interactions in skim milk
Author:
Funder
Fonterra Co-Operative Group
Publisher
Elsevier BV
Subject
Food Science
Reference65 articles.
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3. Effect of milk concentration on the irreversible thermal denaturation and disulfide aggregation of β-lactoglobulin;Anema;J. Agric. Food Chem.,2000
4. Role of κ-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;J. Agric. Food Chem.,2007
5. On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins;Anema;J. Dairy Res.,2008
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