Reassociation of dissociated caseins upon acidification of heated pH-adjusted skim milk
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference32 articles.
1. Effect of milk concentration on heat-induced, pH-dependent dissociation of casein from micelles in reconstituted skim milk at temperatures between 20 and 120°C;Anema;Journal of Agricultural and Food Chemistry,1998
2. Role of κ-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;Journal of Agricultural and Food Chemistry,2007
3. Effect of temperature and rate of acidification on the rheological properties of acid skim milk gels;Anema;Journal of Food Processing and Preservation,2008
4. On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins;Anema;Journal of Dairy Research,2008
5. Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100°C;Anema;Journal of Agricultural and Food Chemistry,1997
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