Temperature effects on calcium partition kinetics in pasteurised skim milk during storage-Reference-Cited by-同舟云学术

Temperature effects on calcium partition kinetics in pasteurised skim milk during storage

Published:2023-02 Issue: Volume:137 Page:105518
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Jiang Yuan,Barone Giovanni,Rauh Valentin,Lillevang Søren K.,Skibsted Leif H.,Ahrné Lilia^ORCID

Funder

Mejeribrugets ForskningsFond

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference37 articles.

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2. Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbumin;Barone;Food Chemistry,2020

3. Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products;Barone;Comprehensive Reviews in Food Science and Food Safety,2021

4. Protein, casein, and micellar salts in milk: Current content and historical perspectives;Bijl;Journal of Dairy Science,2013

5. Influence of calcium salt supplementation on calcium equilibrium in skim milk during pH cycle;Canabady-Rochelle;Journal of Dairy Science,2007

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