Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference30 articles.
1. The effect of chymosin on κ-casein-coated polystyrene latex particles and bovine casein micelles;Anema;International Dairy Journal,1997
2. ζ-potentials of casein micelles from reconstituted skim milk heated at 120°C;Anema;International Dairy Journal,1996
3. Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100°C;Anema;Journal of Agricultural and Food Chemistry,1997
4. Effect of milk concentration on heat-induced, pH-dependent dissociation of casein from micelles in reconstituted skim milk at temperatures between 20 and 120°C;Anema;Journal of Agricultural and Food Chemistry,1998
5. Rheological properties of acid gels prepared from heated pH-adjusted skim milk;Anema;Journal of Agricultural and Food Chemistry,2004
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