Analysis of the preferential mechanisms of denaturation of whey protein variants as a function of temperature and pH for the development of an optical sensor-Reference-Cited by-同舟云学术

Analysis of the preferential mechanisms of denaturation of whey protein variants as a function of temperature and pH for the development of an optical sensor

Published:2017-03-03 Issue:1 Volume:71 Page:226-235
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Taterka Heather¹,Castillo Manuel¹

Affiliation:

1. Departament de Ciència Animal i dels Aliments; Universitat Autònoma de Barcelona; Campus de la UAB 08193 Bellaterra, Cerdanyola del Vallés, Barcelona Spain

Funder

Marie Curie FP7-Reintegration-Grant, 2010

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12348/fullpdf

Reference39 articles.

1. Role of kappa-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. On heating milk, the dissociation of kappa-casein from the casein micelles can precede interactions with the denatured whey proteins;Anema;The Journal of Dairy Research,2008a

3. The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk

4. Further studies on the heat-induced, pH-dependent dissociation of casein from the micelles in reconstituted skim milk;Anema;LWT - Food Science and Technology,2000

5. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size;Anema;The Journal of Dairy Research,2003a

Cited by 4 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. Developing an optical backscatter method for determining casein micelle particle size in heated milk;Food Research International;2022-11

2. Thermal Denaturation of Milk Whey Proteins: A Comprehensive Review on Rapid Quantification Methods Being Studied, Developed and Implemented;Dairy;2022-07-18

3. Effect of pH on heat-induced interactions in high-protein milk dispersions and application of fluorescence spectroscopy in characterizing these changes;Journal of Dairy Science;2021-04

4. The effect of heat treatment on the front-face fluorescence spectrum of tryptophan in skim milk;Journal of Food Composition and Analysis;2020-09