Super resolution microscopy imaging of pH induced changes in the microstructure of casein micelles-Reference-Cited by-同舟云学术

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Super resolution microscopy imaging of pH induced changes in the microstructure of casein micelles

Published:2021-10 Issue: Volume:30 Page:100231
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Foroutanparsa Sanam,Brüls Mariska,Tas Roderick P.,Elizabeth P. Maljaars C.,Voets Ilja K.

Funder

Nederlandse Organisatie voor Wetenschappelijk Onderzoek

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference56 articles.

1. Soft matter nanoscopy;Aloi;Current Opinion in Colloid and Interface Science,2018

2. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size;Anema;Journal of Dairy Research,2003

3. Casein, caseinates, and milk protein concentrates;Ann Augustin;Dairy Ingredients for Food Processing,2011

4. A 100-year review: Yogurt and other cultured dairy products 1;Aryana;Journal of Dairy Science,2017

5. Interactions between milk proteins and exopolysaccharides produced by lactococcus lactis observed by scanning electron microscopy;Ayala-Hernandez;Journal of Dairy Science,2008

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Amphiphilic lipids for food functionality;Current Opinion in Colloid & Interface Science;2024-08

2. A SAXS and USAXS study of the influence of pH on the casein micelle structure;Food Chemistry;2024-06

3. Investigating the impact of exopolysaccharides on yogurt network mechanics and syneresis through quantitative microstructural analysis;Food Hydrocolloids;2024-05

4. Modern Luminescent Technologies Embraced in Food Science and Engineering;Nonthermal Food Processing, Safety, and Preservation;2024-04-25

5. Effect of temperature, pH and calcium phosphate concentration on the properties of reassembled casein micelles;Food Hydrocolloids;2024-04

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