Colloidal stabilisation of β-casein enriched whey protein concentrate
Author:
Funder
Department of Agriculture Food and the Marine
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference18 articles.
1. Comparison of milk-derived whey protein concentrates containing various levels of casein;Coppola;International Journal of Dairy Technology,2014
2. Processing and protein-fractionation characteristics of different polymeric membranes during filtration of skim milk at refrigeration temperatures;Crowley;International Dairy Journal,2015
3. Colloidal properties of protein complexes formed in β-casein concentrate solutions as influenced by heating and cooling in the presence of different solutes;Crowley;Colloids and Surfaces B: Biointerfaces,2019
4. Modification of the interactions between β-casein stabilised oil droplets with calcium addition and temperature changing;Dauphas;Food Hydrocolloids,2008
5. The supramolecular organisation of β-casein: Effect on interfacial properties;Dauphas;Food Hydrocolloids,2005
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