The effect of protein concentration and heat treatment temperature on micellar casein–soy protein mixtures

Author:

Beliciu Cosmin M.,Moraru Carmen I.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference62 articles.

1. Effect of skim milk in soymilk blend on the quality of ice cream;Abdullah;Pakistan Journal of Nutrition,2003

2. ζ-Potentials of casein micelles from reconstituted skim milk heated at 120°C;Anema;International Dairy Journal,1996

3. The effect of pH and heat treatment on the κ-casein content and ζ-potential of particles in reconstituted skim milk;Anema;Milchwissenschaft,1997

4. Thermal aggregation of whey proteins in model solutions as affected by casein/whey protein ratios;Beaulieu;Journal of Food Science,1999

5. Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering;Beliciu;Journal of Dairy Science,2009

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3