Use of 31P NMR and FTIR to investigate key milk mineral equilibria and their interactions with micellar casein during heat treatment
Author:
Funder
Irish Department of Agriculture, Food Institution Research Measure
Teagasc
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference19 articles.
1. 31P nuclear magnetic resonance spectra of milk from various species;Belton;Journal of Dairy Research,1991
2. Effects of depleting ionic strength on 31P nuclear magnetic resonance spectra of micellar casein during membrane separation and diafiltration of skim milk;Boiani;Journal of Dairy Science,2017
3. Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk;Corredig;Food Research International,1996
4. The structure of the casein micelle of milk and its changes during processing;Dalgleish;Annual Review of Food Science and Technology,2012
5. Formation and properties of the whey protein/κ-casein complexes in heated skim milk – a review;Donato;Dairy Science and Technology,2009
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