Influence of heating treatment and membrane concentration on the formation of soluble aggregates
Author:
Funder
Natural Sciences and Engineering Council of Canada
Ontario Dairy Council
Publisher
Elsevier BV
Subject
Food Science
Reference19 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. Effect of milk solids concentration on the pH, soluble calcium and soluble phosphate levels of milk during heating;Anema;Dairy Science and Technology,2009
3. Separation and quantification of bovine milk proteins by reversed-phase high-performance liquid chromatography;Bobe;Journal of Agricultural and Food Chemistry,1998
4. Investigation of the colloidal interactions at play in combined acidification and rennet of different heat-treated milks;Cooper;Journal of Agricultural and Food Chemistry,2010
5. Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk;Corredig;Food Research International,1996
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