Physical, chemical and microbiological changes in liquid micellar casein concentrates induced by high-pressure treatments
Author:
Funder
Gobierno de Navarra
Publisher
Elsevier BV
Subject
Food Science
Reference41 articles.
1. Effect of microfiltration of milk on plasmin activity;Aaltonen;International Dairy Journal,2011
2. Production of an 18% protein liquid micellar casein concentrate with a long refrigerated shelf life;Amelia;Journal of Dairy Science,2013
3. Particle size changes and casein solubilisation in high-pressure-treated skim milk;Anema;Food Hydrocolloids,2005
4. Effects of storage temperature on the solubility of milk protein concentrate (MPC85);Anema;Food Hydrocolloids,2006
5. Official methods of analysis (17th ed.);AOAC International;Gaithersburg, MD: AOAC International,2000
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Use of thermal-treated or high-pressure treated liquid micellar casein concentrate as an ingredient to manufacture a high-protein content yoghurt;International Dairy Journal;2024-01
2. Gastric aggregation of micellar casein powders induced by high hydrostatic pressure: Effect of serum Ca2+ level;Food Research International;2023-12
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