Comparison of capillary electrophoresis and isoelectric focusing for analysis of casein/caseinate addition in processed cheeses-Reference-Cited by-同舟云学术

Comparison of capillary electrophoresis and isoelectric focusing for analysis of casein/caseinate addition in processed cheeses

Published:2006-12 Issue:12 Volume:16 Page:1448-1453
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Miralles Beatriz,Krause Ingolf,Ramos Mercedes,Amigo Lourdes

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference22 articles.

1. Dairy protein usage in processed and imitation cheeses;Aimutis;Food Technology Europe,1995

2. Physical and sensory properties of block processed cheese with formulated emulsifying salt mixtures;Awad;International Journal of Food Properties,2004

3. Effcient determination of skim milk powder, casein. Whey protein and total milk protein in compound feedingstuffs by isoelectric focusing and laser densitometry;Braun;Milchwissenschaft,1990

4. Determination of milk proteins by capillary electrophoresis;Chen;Journal of AOAC International,1992

5. Caseins and caseinates in the production of processed cheese;Citro;Latte,1998

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