Author:
de Kort Esther,Minor Marcel,Snoeren Thom,van Hooijdonk Toon,van der Linden Erik
Subject
Applied Microbiology and Biotechnology,Food Science
Reference36 articles.
1. Effects of added salts on the heat stability of recombined concentrated milk;Augustin;Journal of Dairy Research,1990
2. Phytic acid interactions in food systems;Cheryan;Critical Reviews in Food Science and Nutrition,1980
3. Cruijsen, J. M. M. (1996). Physical stability of caseinate-stabilised emulsions during heating. PhD thesis. Wageningen, The Netherlands: Wageningen Agricultural University.
4. Calcium binding capacity of organic and inorganic ortho- and polyphosphates;De Kort;Dairy Science and Technology,2009
5. Effect of calcium chelators on the physical changes of casein micelles in concentrated micellar casein solutions;De Kort;International Dairy Journal,2011
Cited by
61 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