Effect of high pressure – low temperature treatments on structural characteristics of whey proteins and micellar caseins
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
1. Effect of milk solids concentration on whey protein denaturation, particle size changes and solubilization of casein in high-pressure-treated skim milk;Anema;International Dairy Journal,2008
2. Molecular studies of pressure/temperature-induced structural changes in bovine beta-lactoglobulin;Aouzelleg;Journal of the Science of Food and Agriculture,2004
3. Influence of pH on the effects of high pressure on milk proteins;Arias;Milchwissenschaft – Milk Science International,2000
4. Effect of high pressure–low temperature processing on composition and colloidal stability of casein micelles and whey proteins;Baier;International Dairy Journal,2015
5. A H-1-NMR study on the effect of high pressures on beta-lactoglobulin;Belloque;Journal of Agricultural and Food Chemistry,2000
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