Effect of whey protein addition and pH on the acid gelation of heated skim milk
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference30 articles.
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2. 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
3. Effect of milk solids concentration on the gels formed by the acidification of heated pH-adjusted skim milk;Anema;Food Chemistry,2008
4. On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins;Anema;Journal of Dairy Research,2008
5. The use of “lab-on-a-chip” microfluidic SDS electrophoresis technology for the separation and quantification of milk proteins;Anema;International Dairy Journal,2009
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