Altering the physico-chemical and processing characteristics of high heat-treated skim milk by increasing the pH prior to heating and restoring after heating-Reference-Cited by-同舟云学术

Altering the physico-chemical and processing characteristics of high heat-treated skim milk by increasing the pH prior to heating and restoring after heating

Published:2018-04 Issue: Volume:245 Page:1079-1086
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lin Yingchen,Kelly Alan L.,O'Mahony James A.,Guinee Timothy P.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin;Anema;Food Science and Technology,2007

2. Rennet-induced aggregation of heated pH-adjusted skim milk;Anema;Journal of Agricultural and Food Chemistry,2011

3. 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

4. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;Journal of Agriculture and Food Chemistry,2003

5. The influence of milk composition on pH and calcium activity measured in situ during heat treatment of reconstituted skim milk;Chandrapala;Journal of Dairy Research,2010

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