Monitoring the progression of calcium and protein solubilisation as affected by calcium chelators during small-scale manufacture of casein-based food matrices-Reference-Cited by-同舟云学术

Monitoring the progression of calcium and protein solubilisation as affected by calcium chelators during small-scale manufacture of casein-based food matrices

Published:2017-12 Issue: Volume:237 Page:597-604
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

McIntyre Irene,O'Sullivan Michael,O'Riordan Dolores

Funder

Food Institutional Research Measure

Department of Agriculture, Food and the Marine of the Government of Ireland

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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3. Effect of insoluble calcium concentration on rennet coagulation properties of milk;Choi;Journal of Dairy Science,2007

4. Structure-function relationships of caseins;Dalgleish,1997

5. Ion association;Davies,1962

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