Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts
Author:
Affiliation:
1. Department of Animal Source Food Technology, Faculty of AgricultureUniversity of Belgrade Belgrade Serbia
2. Department of Chemistry and Biochemistry, Faculty of AgricultureUniversity of Belgrade Belgrade Serbia
Funder
Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12524
Reference42 articles.
1. Heat and/or high-pressure treatment of skim milk: changes to the casein micelle size, whey proteins and the acid gelation properties of the milk
2. On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins
3. Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin
4. Heat-Induced, pH-Dependent Dissociation of Casein Micelles on Heating Reconstituted Skim Milk at Temperatures below 100 °C
5. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size
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