Effects of High-pressure Processing on Structure and Interactions of Milk Proteins
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Elsevier
Reference156 articles.
1. Effect of milk solids concentration on whey protein denaturation, particle size changes and solubilization of casein in high-pressure-treated skim milk;Anema;International Dairy Journal,2008
2. Effect of pH at pressure treatment on the acid gelation of skim milk;Anema;Innovative Food Science and Emerging Technologies,2010
3. 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
4. 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
5. Effect of pH on the turbidity of pressure treated calcium caseinate suspensions and skim milk;Anema;Milchwissenschaft,1997
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