Effect of manufacture and reconstitution of milk protein concentrate powder on the size and rennet gelation behaviour of casein micelles
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference22 articles.
1. Re-equilibration of the minerals in skim milk during reconstitution;Anema;Milchwissenschaft,2003
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3. Basic functionality of commercial milk protein concentrates;de Castro-Morel;Milchwissenschaft,2002
4. Measurement of the dispersity of multicomponent mixtures of monodisperse latexes by the dynamic light scattering;Dyuzheva;Colloid Journal,2003
5. Modification of casein micelle structure caused by ultrafiltration and heat treatment: a spectrofluorimetric and kinetic approach;Erdem;Journal of Food Engineering,2006
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