Effect of composition, casein genetic variants and glycosylation degree on bovine milk whipping properties-Reference-Cited by-同舟云学术

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Effect of composition, casein genetic variants and glycosylation degree on bovine milk whipping properties

Published:2024-03 Issue: Volume:179 Page:113949
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Hewa Nadugala Barana,Hepworth Graham,Mazzonetto Michael,Nebl Tom,Pagel Charles N.^ORCID,Raynes Jared K.^ORCID,Ranadheera C.S.^ORCID,Logan Amy^ORCID

Publisher

Elsevier BV

Reference63 articles.

1. Determination of free fatty acids and lipase activity in milk: Quality and storage markers;Antonelli;Talanta,2002

2. Casein compositional studies: 1. The composition of casein from Friesian herd milks;Barry;Journal of Dairy Research,1980

3. Adsorption of proteins to fluid interfaces: Role of the hydrophobic subphase;Bergfreund;Journal of Colloid and Interface Science,2021

4. Parsimonious charge deconvolution for native mass spectrometry;Bern;Journal of Proteome Research,2018

5. Factors influencing casein micelle size in milk of individual cows: Genetic variants and glycosylation of κ-casein;Bijl;International Dairy Journal,2014

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. Effect of casein genetic variants and glycosylation on bovine milk foaming properties;International Journal of Dairy Technology;2024-06-11

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