Kinetic description of heat-induced cross-linking reactions of whey protein-free casein solutions-Reference-Cited by-同舟云学术

Kinetic description of heat-induced cross-linking reactions of whey protein-free casein solutions

Published:2016-09-19 Issue:4 Volume:69 Page:489-496
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Bulca Selda¹,Dumpler Joseph²,Kulozik Ulrich²³

Affiliation:

1. Department of Food Engineering; Faculty for Engineering; Adnan Menderes University; 09100 Aydin Turkey

2. Food and Bioprocess Engineering; Technical University of Munich; 85354 Freising-Weihenstephan Germany

3. ZIEL Institute for Food and Health; Technical University of Munich; 85354 Freising-Weihenstephan Germany

Funder

Forschungskreis der Ernährungsindustrie

Allianz Industrie Forschung

Ministry of Economics and Labour

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12357/fullpdf

Reference58 articles.

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3. 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

4. The effect of commercial sterilization regimens on micellar casein concentrates;Beliciu;Journal of Dairy Science,2012

5. Beyer H J 1990 On the effect of whey protein concentration on the denaturation behaviour of whey proteins and induced changes in the rheological behaviour. Technical University of Munich Munich, Germany

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