Multiscale approach to characterize bulk, surface and foaming behavior of casein micelles as a function of alkalinisation-Reference-Cited by-同舟云学术

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Multiscale approach to characterize bulk, surface and foaming behavior of casein micelles as a function of alkalinisation

Published:2016-06 Issue: Volume:57 Page:92-102
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Dombrowski Jannika,Dechau Johannes,Kulozik Ulrich

Funder

German Ministry of Economics and Energy

FEI

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference63 articles.

1. Physico-chemical changes in casein micelles of buffalo and cow milks as a function of alkalinisation;Ahmad;Dairy Science and Technology,2009

2. Changes in functionality of whey protein and micellar casein after high pressure – low temperature treatments;Baier;Food Hydrocolloids,2015

3. Verfahrenstechnik und Substratfaktoren beim Aufschäumen mit Membranen;Bals,2002

4. Effect of pre-heating on the foaming properties of whey protein isolate using a membrane foaming apparatus;Bals;International Dairy Journal,2003

5. Validation of a new reversed-phase high-performance liquid chromatography method for separation and quantification of bovine milk protein genetic variants;Bonfatti;Journal of Chromatography A,2008

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