Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior
Author:
Funder
China Scholarship Council
Herculesstichting
Fonds Wetenschappelijk Onderzoek
Publisher
Elsevier BV
Subject
Food Science
Reference64 articles.
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2. Rheological properties of enzymatic milk gel: Effect of ion partitioning in casein micelles;Bauland;Food Hydrocolloids,2022
3. Approximations leading to a unified exponential/power-law approach to small-angle scattering;Beaucage;Journal of Applied Crystallography,1995
4. A quantitative model of the bovine casein micelle: Ion equilibria and calcium phosphate sequestration by individual caseins in bovine milk;Bijl;European Biophysics Journal,2019
5. Modifications of structures and functions of caseins: A scientific and technological challenge;Broyard;Dairy Science and Technology,2015
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