Effect of protein content, casein-whey protein ratio and pH value on the foaming properties of skimmed milk
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2009.00472.x/fullpdf
Reference32 articles.
1. Dynamics of exchange between αS1-casein and β-casein during adsorption at air-water interface;Anand;Journal of Agricultural and Food Chemistry,1996
2. Effect of foaming temperature and varying time/temperature-conditions of pre-heating on the foaming properties of skimmed milk;Borcherding;International Dairy Journal,2008
3. Foaming properties of proteins as affected by concentration;Britten;Journal of Food Science,1992
4. Observation on the air-serum interface of milk foams;Brooker;Food Microstructure,1985
Cited by 33 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Process-Induced Molecular-Level Protein–Carbohydrate–Polyphenol Interactions in Milk–Tea Blends: A Review;Foods;2024-08-08
2. Reproducing high mechanical load during industrial processing of UHT milk: Effect on frothing capacity;Journal of Dairy Science;2024-08
3. Foaming Properties and Foam Structure of Milk Determined by Its Protein Content and Protein to Fat Ratio;Food and Bioprocess Technology;2024-04-22
4. Ability to re‐foam frothed milk at different solid concentrations and their foam structure;International Journal of Dairy Technology;2024-02-29
5. pH-induced physiochemical and structural changes of milk proteins mixtures and its effect on foaming behavior;International Journal of Biological Macromolecules;2024-01
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3