Comparative studies of loading lipophilic substances into casein micelles and investigating the influence of whey proteins and heat treatment on loading stability-Reference-Cited by-同舟云学术

Comparative studies of loading lipophilic substances into casein micelles and investigating the influence of whey proteins and heat treatment on loading stability

Published:2018-06-08 Issue:4 Volume:71 Page:954-965
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Moeller Henrike¹^ORCID,Martin Dierk¹,Schrader Katrin¹,Hoffmann Wolfgang¹,Pargmann Stefanie²,Kurz Janina¹,Lorenzen Peter Chr.¹

Affiliation:

1. Max Rubner-Institut; Kiel Germany

2. Schokoladenfabrik Gustav Berning GmbH & Co. KG; Georgsmarienhütte Germany

Funder

Allianz Industrie Forschung

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12535/fullpdf

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4. Zeta-potentials of casein micelles from reconstituted skim milk heated at 120 degrees C;Anema;International Dairy Journal,1996

5. The effect of pH and heat treatment on the kappa-casein content and the xi-potential of the particles in reconstituted skim milk;Anema;Milchwissenschaft. Milk Science International,1997

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