Subject
Applied Microbiology and Biotechnology,Food Science
Reference50 articles.
1. Effect of milk concentration on heat-induced, pH-dependent dissociation of casein from micelles in reconstituted skim milk at temperatures between 20 and 120 °C;Anema;Journal of Agricultural and Food Chemistry,1998
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. Age gelation, sedimentation, and creaming in UHT milk: A review;Anema;Comprehensive Reviews in Food Science and Food Safety,2018
4. 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
5. Further studies on the heat-induced, pH-dependent dissociation of casein from the micelles in reconstituted skim milk;Anema;LWT – Food Science and Technology,2000
Cited by
2 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