Structures and some properties of soluble protein complexes formed by the heating of reconstituted skim milk powder
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference18 articles.
1. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;Journal of Agricultural and Food Chemistry,2003
2. 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
3. Rheological properties of acid gels prepared from heated pH-adjusted skim milk;Anema;Journal of Agricultural and Food Chemistry,2004
4. Effect of pH at heating on the acid-induced aggregation of casein micelles in reconstituted skim milk;Anema;Lebensmittel-Wissenschaft und-Technologie,2004
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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