Page analysis of milk proteins altered by high thermal treatment-Reference-Cited by-同舟云学术

Page analysis of milk proteins altered by high thermal treatment

Published:2005-06-01 Issue:2 Volume:34 Page:105-112
ISSN:0139-3006
Container-title:Acta Alimentaria
language:
Short-container-title:Acta Alimentaria

Author:

Jovanović S.,Barać M.,Maćej O.,Djurdjević J. Denin

Publisher

Akademiai Kiado Zrt.

Subject

Food Science

Link

https://www.akademiai.com/doi/pdf/10.1556/aalim.34.2005.2.2

Reference25 articles.

1. Andrews, G. (1987): Lactulose in heated milk. Bulletin of the IDF 238, Chapter 7, 45-52.

2. Anema, G. S. & Li, Y. (2000): Further studies on the heat-induced, pH-dependent dissociation of casein from the micelles in reconstituted skim milk. Lebensm.-Wiss. Technol., 33, 335-343.

3. Anema, G. S. & Li, Y. (2003): Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk. J. agric. Fd Chem., 51, 1640-1646.

4. Chaplin, L. C. & Lyster, R. L. J. (1986): Irreversible heat denaturation of bovine a-lactalbumin. J. Dairy Res., 53, 249-258.

5. Corredig, M. & Dalgleish, D. G. (1999): The mechanisms of heat-induced interaction of whey proteins with casein micelles in milk. Int. Dairy J., 9, 233-236.

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