Composition and microstructure of casein: whey protein aggregates formed by heating model solutions at 95°C-Reference-Cited by-同舟云学术

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Composition and microstructure of casein: whey protein aggregates formed by heating model solutions at 95°C

Published:1999-03 Issue:3-6 Volume:9 Page:393-394
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Beaulieu Martin,Pouliot Yves,Pouliot Michel

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference5 articles.

1. Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk;Corredig;Food Research International,1996

2. The formation of complexes between serum proteins and fat globules during heating of whole milk;Dalgleish;Milchwissenchaft,1991

3. Reviews of the progress of Dairy Science: the heat stability of milk;Fox;Journal of Dairy Research,1977

4. Heat-induced changes in casein including interactions with whey proteins;Singh,1995

5. The heat coagulation of milk 1. Mechanisms;Van Boekel;Netherlands Milk and Dairy Journal,1989

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3. Impact of High Hydrostatic Pressure and Heat Treatments on Milk Gel Properties: A Comparative Rheological Study;International Journal of Food Properties;2012-05

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