Developing an optical backscatter method for determining casein micelle particle size in heated milk-Reference-Cited by-同舟云学术

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Developing an optical backscatter method for determining casein micelle particle size in heated milk

Published:2022-11 Issue: Volume:161 Page:111745
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Taterka Heather,Zamora Anna^ORCID,Castillo Manuel^ORCID

Funder

European Commission

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. The effect of chymosin on κ-casein-coated polystyrene latex particles and bovine casein micelles;Anema;International Dairy Journal,1997

2. Effect of pH on the viscosity of heated reconstituted skim milk;Anema;International Dairy Journal,2004

3. 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

4. A method for the inline measurement of milk gel firmness using an optical sensor;Arango;Journal of Dairy Science,2018

5. Inline control of yoghurt fermentation process using a near infrared light backscatter sensor;Arango;Journal of Food Engineering,2020

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of optical methods for quality control of dairy products using data mining;ST PETER POLY U J-PH;2023

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