Effect of pH on the viscosity of heated reconstituted skim milk
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference36 articles.
1. Effect of the A and B variants of both αS1- and κ-casein on bovine casein micelle solvation and κ-casein content;Anema;Journal of Dairy Research,1993
2. ζ-Potentials of casein micelles from reconstituted skim milk heated at 120°C;Anema;International Dairy Journal,1996
3. Association of denatured whey proteins with the casein micelles in heated reconstituted skim milk and its effect on casein micelle size;Anema;Journal of Dairy Research,2003
4. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;Journal of Agricultural and Food Chemistry,2003
5. Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk;Anema;Journal of Agricultural and Food Chemistry,1996
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