Effect of cation, sodium or potassium, on casein hydration and fat emulsification during imitation cheese manufacture and post-manufacture functionality-Reference-Cited by-同舟云学术

Effect of cation, sodium or potassium, on casein hydration and fat emulsification during imitation cheese manufacture and post-manufacture functionality

Published:2011-12 Issue:10 Volume:44 Page:2012-2018
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

El-Bakry M.,Duggan E.,O’Riordan E.D.,O’Sullivan M.

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

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2. Processed cheese manufacture, a JOHA guide;Berger,1989

3. Processed cheese products;Caric,1987

4. Ions from the Hofmeister series and osmolytes: effects on proteins in solution and in the crystallization process;Collins;Methods,2004

5. Basic inorganic chemistry;Cotton,1995

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