Chemical fractionation of caseins by differential precipitation: influence of pH, calcium addition, protein concentration and temperature on the depletion in α‐ and β‐caseins-Reference-Cited by-同舟云学术

Chemical fractionation of caseins by differential precipitation: influence of pH, calcium addition, protein concentration and temperature on the depletion in α‐ and β‐caseins

Published:2019-08-04 Issue:2 Volume:55 Page:542-552
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Kern Loïc¹^ORCID,Fabre Olivier²,Scher Joël¹,Petit Jeremy¹

Affiliation:

1. LIBio (Laboratoire d'Ingénierie des Biomolécules) Université de Lorraine F‐54000 Nancy France

2. Agria Grand Est 2 rue du Doyen Marcel Roubault, Bâtiment Géologie54505 Vandoeuvre‐lès‐Nancy France

Funder

LIBio

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14283

Reference36 articles.

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2. Dairy-derived antimicrobial peptides: Action mechanisms, pharmaceutical uses and production proposals

3. Bovine β-casein: Isolation, properties and functionality. A review

4. The development of electro-membrane filtration for the isolation of bioactive peptides: the effect of membrane selection and operating parameters on the transport rate

5. Particle size determines foam stability of casein micelle dispersions

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