Author:
de la Fuente Miguel Angel
Subject
Food Science,Biotechnology
Reference54 articles.
1. Holt, C. (1985) ‘The Milk Salts: Their Secretion, Concentrations and Physical Chemistry’ in Developments in Dairy Chemistry—3 (Fox, P.F., ed.), pp. 143–181, Elsevier Applied Science Publishers Ltd., London, UK
2. Rollema, H.S. (1992) ‘Casein Association and Micelle Formation’ in Advances Dairy Chemistry, Vol 1 Proteins (Fox, P.F., ed.), pp. 111–140, Elsevier Applied Science Publishers Ltd., London, UK
3. Micellar Transition State in Casein Between pH 5.5 and 5.0;Gastaldi;J. Food Sci.,1996
4. Effect of Acidification and Neutralization of Milk on Some Physico-chemical Properties of Casein Micelles;Lucey;Int. Dairy J.,1996
5. pH-Induced Dissociation of Bovine Casein Micelles. II Mineral Solubilization and its Relation to Casein Release;Dalgleish;J. Dairy Res.,1989
Cited by
99 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