Pepsin-induced coagulation of casein micelles: Effect of whey proteins and heat treatment
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
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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. 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
4. Influence of NaCl on optical properties, large-strain rheology and water holding capacity of heat-induced whey protein isolate gels;Chantrapornchai;Food Hydrocolloids,2002
5. Denaturation and aggregation of serum proteins and caseins in heated milk;Dalgleish;Journal of Agricultural and Food Chemistry,1990
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