Influence of ultrafiltration on modification of surface hydrophobic sites of the milk protein system in the course of renneting-Reference-Cited by-同舟云学术

Influence of ultrafiltration on modification of surface hydrophobic sites of the milk protein system in the course of renneting

Published:2000-05 Issue:2 Volume:44 Page:63-70
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Erdem Yasar K

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. A spectrofluorimetric approach to estimation of the surface hydrophobicity modifications in milk proteins upon thermal treatment;Bonomi;Milchwissenschaft,1988

2. A rapid and sensitive method for quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

3. Spectrofluorimetric assessment of the surface hydrophobicity of proteins;Cardamone;Biochemical Journal,1992

4. Ultrafiltration and reverse osmosis in dairy technology: a review;El-Gazzar;Journal of Food Protection,1991

5. Cheese manufacture: chemical, biochemical and physical aspects;Fox;Dairy Industry International,1987

Cited by 23 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 ultrasound pretreatment complex glycation on the structure and functional activity of phycocyanin modified by mannose;LWT;2023-10

2. Impact of a real food matrix and in vitro digestion on properties and acute toxicity of polystyrene microparticles;NanoImpact;2023-10

3. Cheese Manufacture;Handbook of Cheese Chemistry;2023-07-28

4. Influence of non-thermal microwave radiation on emulsifying properties of sunflower protein;Food Chemistry;2022-03

5. The effect of ultrafiltration on the acid gelation properties of protein-standardised skim milk systems;Food Research International;2021-08