Particle size changes and casein solubilisation in high-pressure-treated skim milk
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference46 articles.
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3. Effect of pH on the turbidity of pressure-treated calcium caseinate suspensions and skim milk;Anema;Milchwissenschaft,1997
4. Further studies on the heat-induced, pH-dependent dissociation of casein from the micelles in reconstituted skim milk;Anema;Lebensmittel Wissenschaft und Technologie,2000
5. 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
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