Impact of different aqueous phases on casein micelles: Kinetics of physicochemical changes under variation of water hardness and diafiltration conditions-Reference-Cited by-同舟云学术

Impact of different aqueous phases on casein micelles: Kinetics of physicochemical changes under variation of water hardness and diafiltration conditions

Published:2020-10 Issue: Volume:109 Page:104776
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Reitmaier Michael,Barbosa Beatriz,Sigler Sebastian,Heidebrecht Hans-Jürgen,Kulozik Ulrich

Funder

German Ministry of Economics and Energy

FEI

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference48 articles.

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2. Changes in the calcium cluster distribution of ultrafiltered and diafiltered fresh skim milk as observed by Small Angle Neutron Scattering;Alexander;Journal of Dairy Research,2011

3. The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems;Auty;Food Hydrocolloids,2005

4. Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering;Beliciu;Journal of Dairy Science,2009

5. Effects of depleting ionic strength on (31)P nuclear magnetic resonance spectra of micellar casein during membrane separation and diafiltration of skim milk;Boiani;Journal of Dairy Science,2017

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