Improving Clarity and Stability of Skim Milk Powder Dispersions by Dissociation of Casein Micelles at pH 11.0 and Acidification with Citric Acid
Author:
Affiliation:
1. Department of Food Science and Technology, The University of Tennessee, Knoxville, Tennessee 37996, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf402870y
Reference41 articles.
1. The use of sedimentation field flow fractionation and photon correlation spectroscopy in the characterization of casein micelles
2. The casein micelle: Historical aspects, current concepts and significance
3. Mineral and casein equilibria in milk: effects of added salts and calcium-chelating agents
4. κ-Casein and the Stabilization of Casein Micelles
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