Heat stability of skim milk containing various levels of micellar calcium phosphate-Reference-Cited by-同舟云学术

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Heat stability of skim milk containing various levels of micellar calcium phosphate

Published:2024-06 Issue: Volume:153 Page:105900
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Ahmadi Elaheh,Huppertz Thom,Vasiljevic Todor^ORCID

Funder

FrieslandCampina

Victoria University

Publisher

Elsevier BV

Reference21 articles.

1. Influence of pH on heat-induced changes in skim milk containing various levels of micellar calcium phosphate;Ahmadi;Molecules,2023

2. Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins;Anema;International Dairy Journal,2021

3. Further studies on the heat-induced, pH-dependent dissociation of casein from the micelles in reconstituted skim milk;Anema;LWT – Food Science and Technology,2000

4. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size;Anema;Journal of Dairy Research,2003

5. Physicochemical properties of flours and starches derived from traditional Indonesian tubers and roots;Aprianita;Journal of Food Science and Technology,2014

Cited by 1 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

1. Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim Milk;Foods;2024-05-31

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