Author:
Chandrapala Jayani,Augustin Mary Ann,McKinnon Ian,Udabage Punsandani
Subject
Applied Microbiology and Biotechnology,Food Science
Reference23 articles.
1. Effect of milk concentration on the heat induced, pH dependent dissociation of casein from micelles in reconstituted skim milk at temperatures between 20 and 120°C;Anema;Journal of Agricultural and Food Chemistry,1998
2. Effect of milk concentration on the irreversible thermal denaturation and disulfide aggregation of β-lactoglobulin;Anema;Journal of Agricultural and Food Chemistry,2000
3. Role of κ-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;Journal of Agricultural and Food Chemistry,2007
4. 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
5. Chandrapala, J. J. S. (2009). Effect of concentration, pH and added chelating agents on the colloidal properties of heated reconstituted skim milk. PhD thesis, Monash University, Australia.
Cited by
21 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