Heat-induced changes in the calcium sensitivity of caseins-Reference-Cited by-同舟云学术

Heat-induced changes in the calcium sensitivity of caseins

Published:1999-12 Issue:12 Volume:9 Page:839-847
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

O'Connell J.E,Fox P.F

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference39 articles.

1. The estimation of phosphorus;Allen;Journal of Biological Chemistry,1940

2. Formation of soluble casein in whey protein-free milk heated at high temperatures;Aoki;Milchwissenschaft,1974

3. Enzymic modification of αs1-casein with peptidylarginine deiminase;Azuma;Journal of Dairy Research,1991

4. Dephosphorization of casein by heat treatment. I. In caseinate solutions;Belec;Journal of Dairy Science,1962

5. A spectrofluorimetric approach to the estimation of the surface hydrophobicity modifications in milk proteins upon thermal treatment;Bonomi;Milchwissenschaft,1988

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