HEAT-INDUCED PROTEIN AGGREGATES AND DIFFERENCE IN THE TEXTURAL PROPERTIES OF WHOLE MILK GEL
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2012.00444.x/fullpdf
Reference21 articles.
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2. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria;ALMEIDA;LWT - Food Sci. Technol.,2009
3. Structures and some properties of soluble protein complexes formed by the heating of reconstituted skim milk powder;ANGEL;Food Res. Intern.,2006
4. Formation of whey protein/κ-casein complexes in heated milk: Preferential reaction of whey protein with κ-casein in the casein micelles;DONATO;Int. Dairy J.,2007
5. Cheese structure and current methods of analysis;EVERETT;Int. Dairy J.,2008
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1. Effects of Ultrasonic and Heat Treatments on the Physicochemical Properties and Rennet-Induced Coagulation Characteristics of Milk from Different Species;2024
2. Effect of Heat Treatment on the Property, Structure, and Aggregation of Skim Milk Proteins;Frontiers in Nutrition;2021-09-17
3. Serum Protein Aggregates in the High-Heated Milk and Their Gelation Properties in Rennet-Induced Milk Gel;International Journal of Food Properties;2016-05-24
4. Milk Proteins: Functionality and Use in Food Industry;Functional Polymers in Food Science;2015-03-27
5. Formation and Gelation Role of Serum Protein Aggregates during the Manufacture of Milk Powder;Journal of Food Process Engineering;2014-11-06
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