Comparative study on the microstructure and functional properties of casein in goat milk processed by different methods-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Comparative study on the microstructure and functional properties of casein in goat milk processed by different methods

Published:2020-09-30 Issue:4 Volume:56 Page:1682-1689
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Qin Yusi¹^ORCID,Cheng Ming²,Wang Linlin¹,Huang Mengyao¹,Wang Jianmin³,Wang Cunfang¹^ORCID

Affiliation:

1. College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan250353China

2. Qingdao Research Institute of Husbandry and Veterinary Qingdao266100China

3. College of Animal Science and Veterinary Medicine Shandong Agricultural University Taian271018China

Funder

Key Technology Research and Development Program of Shandong

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14789

Reference42 articles.

1. Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow’s milk

2. The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions, and Effects on the Functional Properties of Milk

3. Storage stability and age gelation of reconstituted ultra-high temperature skim milk

4. A single nucleotide polymorphism and sequence analysis of CSN1S1 gene promoter region in Chinese BOS Grunniens (YAK);Bai W.;Animal Biotechnology,2010

5. Effect of high pressure – low temperature treatments on structural characteristics of whey proteins and micellar caseins

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of electron beam irradiation on the structural characteristics and functional properties of goat's milk casein;International Journal of Biological Macromolecules;2024-03

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

3. Influence of Freezing on the Kinetics of Milk Gelation and the Microstructure of Goat Milk Gel;The Journal of Almaty Technological University;2022-12-23

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3