The effect of dephosphorylation on the properties of αS1-casein enriched protein
Author:
Funder
Fonterra Co-Operative Group
Ministry for Primary Industries
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference57 articles.
1. The dephosphorylation of casein by alkalies;Anderson;Journal of the American Chemical Society,1959
2. ζ-potentials of casein micelles from reconstituted skim milk heated at 120 °C;Anema;International Dairy Journal,1996
3. 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
4. Modification of casein by phosphatases and protein kinases;Bingham;Journal of Agricultural and Food Chemistry,1976
5. Properties of dephosphorylated αS1-casein. Precipitation by calcium ions and micelle formation;Bingham;Biochemistry,1972
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1. Unravelling the dominant role of phosphorylation degree in governing the functionality of reassembled casein micelles: Implications for future dairy production through precision fermentation;Food Hydrocolloids;2025-02
2. Effect of protein charge manipulation on αs1-casein-enriched protein self-assembly;International Dairy Journal;2024-11
3. Effect of dephosphorylation on calcium binding to αs1-casein-enriched protein;International Dairy Journal;2024-11
4. The effect of succinylation on the properties of αs1-casein enriched protein;International Dairy Journal;2024-07
5. A review of casein phosphopeptides: From enrichment identification to biological properties;Food Bioscience;2024-06
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