Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture-Reference-Cited by-同舟云学术

Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture

Published:2005-05 Issue:5 Volume:15 Page:501-511
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Oldfield D.J.,Taylor M.W.,Singh H.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference45 articles.

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2. Kinetics of the irreversible thermal denaturation and disulfide aggregation of α-lactalbumin in milk samples of various concentrations;Anema;Journal of Food Science,2001

3. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;Journal of Agricultural and Food Chemistry,2003

4. Calcium ion activities of cooled and aged reconstituted and recombined milks;Augustin;Journal of Dairy Research,1991

5. The effect of concentrate viscosity on the properties of spray dried skim milk powder;Baldwin;New Zealand Journal of Dairy Science and Technology,1980

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