Viscosity, size, structural and interfacial properties of sodium caseinate obtained from A2 milk-Reference-Cited by-同舟云学术

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Viscosity, size, structural and interfacial properties of sodium caseinate obtained from A2 milk

Published:2021-04 Issue: Volume:614 Page:126163
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

Hemar Yacine,Banjar Weam,Otter Don^ORCID,Yang Zhi^ORCID

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference30 articles.

1. Production, functional properties and utilization of milk protein products;Mulvihill;Adv. Dairy Chem.,1992

2. Uses of casein and caseinates;Southward;Develop. Dairy Chem.,1989

3. Casein, caseinates, and milk protein concentrates;Augustin;Dairy Ingre. Food Process.,2011

4. Milk Proteins: General and Historical Aspects, Advanced Dairy Chemistry—1 Proteins;Fox,2003

5. Formation and stabilization of emulsion with A 1, A 2 and B β-casein genetic variants;Darewicz;Eur. Food Res. Technol.,2007

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1. Characterization of sodium caseinate derived from various sources: Unraveling the relationship between structure and functional properties;Food Bioscience;2024-10

2. Trends and Opportunities in the Dairy Industry: A2 Milk and Processing Methods;Applied Sciences;2024-07-25

3. Impact of β-casein phenotype on the physical properties of skim milk powders and their subsequent digestion characteristics;Food Hydrocolloids;2024-07

4. Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior;Food Research International;2024-03

5. Analysis of physical and chemical characteristics of two sodium caseinates and evaluation of their application in ice cream;2023-03-27

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