Author:
Baier Daniel,Schmitt Christophe,Knorr Dietrich
Funder
Nestlé Research Center Lausanne
Nestlé PTC Beauvais
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference45 articles.
1. Particle size changes and casein solubilisation in high-pressure-treated skim milk;Anema;Food Hydrocolloids,2005
2. High pressure – low temperature treatment induced structural changes in micellar caseins and whey proteins;Baier;Food Chemistry,2014
3. Effect of high pressure – low temperature processing on composition and colloidal stability of casein micelles and whey proteins;Baier;International Dairy Journal,2014
4. The effect of protein concentration and heat treatment temperature on micellar casein-soy protein mixtures;Beliciu;Food Hydrocolloids,2011
5. A H-1-NMR study on the effect of high pressures on beta-lactoglobulin;Belloque;Journal of Agricultural and Food Chemistry,2000
Cited by
24 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