Effect of genetic polymorphism of milk proteins on rheology of acid-induced milk gels
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference22 articles.
1. Interactions between different genetic variants of β-lactoglobulin and κ-casein A during heating of skim milk;Allmere;Journal of Agricultural and Food Chemistry,1997
2. Studies on rheological properties of stirred milk gels made from milk with defined genetic variants of κ-casein and β-lactoglobulin;Allmere;International Dairy Journal,1998
3. Interactions in heated skim milk between genetic variants of β-lactoglobulin and κ-casein;Allmere;Journal of Agricultural and Food Chemistry,1998
4. Rheological properties of acid gels prepared from heated milk fortified with whey protein mixtures containing the A, B and C variants of β-lactoglobulin;Bikker;International Dairy Journal,2000
5. Effect of milk protein genotypes on milk protein composition and its genetic parameter estimates;Bobe;Journal of Dairy Science,1999
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