Micellar Transition State in Casein Between pH 5.5 and 5.0
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb14725.x/fullpdf
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1. Study of the fouling of inorganic membranes by acidified milks using scanning electron microscopy and electrophoresis. I. Membrane with pore diameter 0·2 μm
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3. A Colloidal Approach of Milk Acidification by Glucono-Delta-Lactone
4. Microparticle-Enhanced Nephelometric Immunoassay. 1. Measurement of αs-Casein and κ-Casein
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