Pressure-induced dissociation of casein micelles: size distribution and effect of temperature-Reference-Cited by-同舟云学术

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Pressure-induced dissociation of casein micelles: size distribution and effect of temperature

Published:2005-08 Issue:8 Volume:38 Page:1209-1214
ISSN:0100-879X
Container-title:Brazilian Journal of Medical and Biological Research
language:
Short-container-title:Braz J Med Biol Res

Author:

Gebhardt R.¹,Doster W.¹,Kulozik U.²

Affiliation:

1. Technical University Munich, Germany

2. Department for Food and Nutrition, Germany

Publisher

FapUNIFESP (SciELO)

Subject

Cell Biology,General Pharmacology, Toxicology and Pharmaceutics,General Medicine,Immunology,Physiology,Biochemistry,General Neuroscience,Biophysics

Link

http://www.scielo.br/pdf/bjmbr/v38n8/v38n8a08.pdf

Reference15 articles.

1. On the stability of casein micelles;Walstra P;Journal of Dairy Science,1984

2. A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy;Dalgleish DG;International Dairy Journal,2004

3. Study of acid and rennet coagulation of high pressurized milk;Desobry-Banon S;Journal of Dairy Science,1994

4. Rethinking casein micelle structure using electron microscopy;McMahon DJ;Journal of Dairy Science,1998

5. Casein sub-micelles: do they exist?;Walstra P;International Dairy Journal,1999

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2. Physical, chemical and microbiological changes in liquid micellar casein concentrates induced by high-pressure treatments;LWT;2022-12

3. Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates;International Dairy Journal;2022-07

4. Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness;Frontiers in Nutrition;2021-06-17

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