Modifications in milk proteins induced by heat treatment and homogenization and their influence on susceptibility to proteolysis
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference31 articles.
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4. The formation of complexes between serum proteins and fat globules during heating of whole milk;Dalgleish;Milchwisseschaft,1991
5. Proteolysis and physicochemical changes in milk on storage as affected by UHT treatment, plasmin activity and KIO3 addition;Enright;International Dairy Journal,1999
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