Rennet coagulation of casein micelles and heated casein micelles: action of Ca2+ and pH
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference26 articles.
1. Kinetics of milk coagulation: II. Kinetics of the secondary phase: Micelle flocculation
2. Coagulation of renneted bovine casein micelles: dependence on temperature, calcium ion concentration and ionic strength
3. pH-Induced dissociation of bovine casein micelles. I. Analysis of liberated caseins
4. pH-Induced dissociation of bovine casein micelles. II. Mineral solubilization and its relation to casein release
5. Effect of Heating, Cooling, and Storing Milk on Casein and Whey Proteins
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