Calcium chloride, temperature, preheat treatments and pH affect the rate of acid-induced aggregation of casein-Reference-Cited by-同舟云学术

Calcium chloride, temperature, preheat treatments and pH affect the rate of acid-induced aggregation of casein

Published:1993-06 Issue:2 Volume:7 Page:113-121
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Bringe N.A.,Kinsella J.E.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference34 articles.

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4. Binding of calcium to casein: influence of pH and calcium and phosphate concentrations;Zittle;Arch. Biochem. Biophys.,1958

5. Der Einfluß der Salze auf das Fallungsoptimum des Caseins;Michaelis;Biochem. Z.,1920

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