Studies on the Stability of Fermented Milk Beverage by the Addition of Whey Protein Concentrate
Author:
Affiliation:
1. College of Food Science and Biotechnology; Zhe Jiang Gong Shang University; Hangzhou 310018 China
2. Research & Development Institute; Zhejiang Beingmate Scientific-Industrial-Trade Share Co., Ltd.; Hangzhou China
Funder
Food Science and Engineering
Zhejiang Province
National Natural Science Foundation of the People's Republic of China
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12236/fullpdf
Reference32 articles.
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2. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Food Chem.,2000
3. Further studies on the heat-induced, pH-dependent dissociation of casein from the micelles in reconstituted skim milk;Anema;LWT - Food Sci. Technol.,2000
4. Kinetics of the irreversible thermal denaturation and disulfide aggregation of α-lactalbumin in milk samples of various concentrations;Anema;J. Food Sci.,2001
5. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size;Anema;J. Dairy Res.,2003
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3. Effect of the modified high methoxyl pectin on the stability of the fermented milk beverage;International Journal of Food Properties;2018-01-01
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