Effect of ultrasonication on the properties of skim milk used in the formation of acid gels
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference24 articles.
1. 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
2. Effect of milk solids concentration on the gels formed by the acidification of heated pH-adjusted skim milk;Anema;Food Chemistry,2008
3. On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins;Anema;Journal of Dairy Research,2008
4. Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100°C;Anema;Journal of Agricultural and Food Chemistry,1997
5. 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
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1. Impact of low frequency ultrasound on physicochemical and structural properties of protein-lactose systems with varying caseins, whey proteins and calcium;Journal of Food Engineering;2025-02
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4. Natural waste recovery and preservation technologies toward sustainability;E3S Web of Conferences;2024
5. Ultrasonication of Micellar Casein Concentrate to Reduce Viscosity—Role of Undissolved Material;Foods;2023-12-18
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