Author:
Anema Skelte G.,de Kruif C.G. (Kees)
Subject
Applied Microbiology and Biotechnology,Food Science
Reference20 articles.
1. The use of “lab-on-a-chip” microfluidic SDS electrophoresis technology for the separation and quantification of milk proteins;Anema;International Dairy Journal,2009
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. The interaction of lactoferrin and lysozyme with casein micelles;Anema;Biomacromolecules,2011
5. Anema, S. G., & de Kruif, C. G. Co-acervates of lactoferrin and caseins, Soft Matter, in press.
Cited by
31 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