Casein–whey protein interactions in heated milk: the influence of pH
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference28 articles.
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3. Calorimetric study of porcine β-lactoglobulin at different pH;Burova;European Journal of Biochemistry,2002
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5. Reaction kinetics of the denaturation of whey proteins in milk;Dannenberg;Journal of Food Science,1988
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