Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk-Reference-Cited by-同舟云学术

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Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk

Published:1996-01 Issue:1 Volume:29 Page:49-55
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Corredig Milena,Dalgleish Douglas G.

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Denaturation and aggregation of serum proteins and caseins in heated milk;Dalgleish;J. Agric. Food Chem.,1990

2. Reaction kinetics of the denaturation of whey proteins;Dannenberg,1986

3. Reaction kinetics of the denaturation of whey proteins in milk;Dannenberg;J. Food sci.,1988

4. Thermodynamic approach to kinetics of β-lactoglobulin denaturation in heated skim milk and sweet whey;Dannenberg;Milchwissenschaft,1988

5. Effects of various heat treatments on structure and solubility of whey proteins;de Wit;J. Dairy sci.,1984

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3. Heat stability of skim milk containing various levels of micellar calcium phosphate;International Dairy Journal;2024-06

4. The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation;Journal of Dairy Science;2023-12

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