On how κ-casein affects the interactions between the heat-induced whey protein/κ-casein complexes and the casein micelles during the acid gelation of skim milk-Reference-Cited by-同舟云学术

On how κ-casein affects the interactions between the heat-induced whey protein/κ-casein complexes and the casein micelles during the acid gelation of skim milk

Published:2011-09 Issue:9 Volume:21 Page:670-678
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Morand Marion,Guyomarc’h Fanny,Pezennec Stéphane,Famelart Marie-Hélène

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference63 articles.

1. Interactions between denatured milk serum proteins and casein micelles studied by diffusing wave spectroscopy;Alexander;Langmuir,2005

2. Physical and chemical interactions in cold gelation of food proteins;Alting;Journal of Agricultural and Food Chemistry,2002

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. Influence of the ionic strength on the heat-induced aggregation of the globular protein β-lactoglobulin at pH 7;Baussay;International Journal of Biological Macromolecules,2004

5. A spectrofluorimetric approach to the estimation of the surface hydrophobicity modifications in milk proteins upon thermal treatment;Bonomi;Milchwissenschaft,1988

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