Design and characterization of casein–whey protein suspensions via the pH–temperature-route for application in extrusion-based 3D-Printing-Reference-Cited by-同舟云学术

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Design and characterization of casein–whey protein suspensions via the pH–temperature-route for application in extrusion-based 3D-Printing

Published:2021-03 Issue: Volume:112 Page:105850
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Daffner Kilian,Vadodaria Saumil,Ong Lydia,Nöbel Stefan,Gras Sally,Norton Ian,Mills Tom

Funder

Engineering and Physical Sciences Research Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference38 articles.

1. Role of κ-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;Journal of Agricultural and Food Chemistry,2007

2. On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins;Anema;Journal of Dairy Research,2008

3. Effect of milk solids concentration on the gels formed by the acidification of heated pH-adjusted skim milk;Anema;Food Chemistry,2008

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

5. Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100 C;Anema;Journal of Agricultural and Food Chemistry,1997

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