Preparation and functional properties of protein coprecipitate from sheep milk-Reference-Cited by-同舟云学术

Preparation and functional properties of protein coprecipitate from sheep milk

Published:2011-06-28 Issue:4 Volume:64 Page:461-466
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:

Author:

AL-SAADI JASIM M S,DEETH HILTON C

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2011.00701.x/fullpdf

Reference32 articles.

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2. Anifantakis E M 1986 Comparison of the physico-chemical properties of ewe’s and cow’s milk In Proceedings of the IDF Seminar Production and Utilization of Ewe’s and Goat’s Milk, International Dairy Federation Bulletin 202 42 53

3. Molecular and microstructural studies of thermal denaturation and gelation of β-lactoglobulins A and B;Boye;Journal of Agriculture and Food Chemistry,1997

4. β-Lactoglobulin variants in Awassi and Morkaraman sheep and their association with the composition and rennet clotting time of the milk;Celik;Turkish Journal of Veterinary and Animal Sciences,2006

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