Thermal instability and characteristics of donkey casein micelles

Author:

Luo Jie,Jian Shuyu,Wang Pengjie,Ren Fazheng,Wang Fang,Chen Shuxing,Guo Huiyuan

Funder

National Key Research and Development Program of China

Beijing Science and Technology Project

Chinese Universities Scientific Fund

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow's milk;Ahmad;Food Chemistry,2008

2. Heat stability of camel milk proteins after sterilisation process;Alhaj;Journal of Camel Practice & Research,2011

3. The effect of pH and heat treatment on the kappa-casein content and the ζ-potential of the particles in reconstituted skim milk;Anema;Milchwissenschaft,1997

4. Detailed proteomic analysis on DM: Insight into its hypoallergenicity;Bertino;Frontiers in Bioscience,2010

5. In vitro simulated gastrointestinal digestion of donkeys' milk. Peptide characterization by high performance liquid chromatography–tandem mass spectrometry;Bidasolo;International Dairy Journal,2012

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