Dynamics of casein micelles in skim milk during and after high pressure treatment
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference20 articles.
1. Particle size changes and casein solubilisation in high-pressure-treated skim milk;Anema;Food Hydrocolloids,2005
2. Pressure effects on intra- and intermolecular interactions within proteins;Boonyaratanakornkit;Biochimica et Biophysica Acta,2002
3. Nomenclature of the proteins of cow’s milk – sixth revision;Farrell;Journal of Dairy Science,2004
4. Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk;Gaucheron;Food Chemistry,1997
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