Heat stability of concentrated milk: enhancement of initial heat stability by incorporation of food grade lecithin
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb01908.x/fullpdf
Reference25 articles.
1. The estimation of phosphorus;Allen;Biochemical Journal,1940
2. Changes during storage in stability and composition of ultra-heat-treated aseptically-packed cream of 18% fat content;Anderson;Journal of Dairy Research,1977
3. The formulation of cream-based liqueurs-a comparison of sucrose and sorbital as the carbohydrate component;Banks;Journal of the Society of Dairy Technology,1982
4. The influence of the alkyl chain length of lecithin and lysolecithins on their interaction with sl-casein;Barratt;Biochimica et Biophysica Acta,1974
5. Lysolecithin-casein interactions. I. Nuclear magnetic resonance and spin label studies;Barratt;Biochimica et Biophysica Acta,1972
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