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

Author:

ANEMA SKELTE G.

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference16 articles.

1. Rheological properties of acid gels prepared from heated pH-adjusted skim milk;Anema;Journal of Agricultural and Food Chemistry,2004

2. Interactions of milk proteins during heat and high hydrostatic pressure treatments- A Review;Considine;Innovative Food Science and Emerging Technologies,2007

3. The pressure dependence of hydrophobic interactions is consistent with the observed pressure denaturation of proteins;Hummer;Proceedings of the National Academy of Sciences of the United States of America,1998

4. High-pressure-induced changes in bovine milk a review;Huppertz;International Journal of Dairy Technology,2006

5. Properties of acid-set gels prepared from high pressure-treated skim milk;Johnston;Milchwissenschaft,1993

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