Correlation between surface activity and foaming properties of individual milk proteins in dependence of solvent composition
Author:
Funder
AiF
Krüss GmbH
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference37 articles.
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3. 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
4. Quantification of bovine casein fractions by direct chromatographic analysis of milk. Approaching the application to a real production context;Bonizzi;Journal of Chromatography A,2009
5. The structure of the casein micelle of milk and its changes during processing;Dalgleish;Annual Review of Food Science and Technology,2012
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