Casein Micelles: Size Distribution in Milks from Individual Cows-Reference-Cited by-同舟云学术

Casein Micelles: Size Distribution in Milks from Individual Cows

Published:2012-04-26 Issue:18 Volume:60 Page:4649-4655
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

de Kruif C. G. (Kees)¹²,Huppertz Thom¹

Affiliation:

1. NIZO food research, P.O. Box 20, 6710 BA Ede, The Netherlands

2. Van ’t Hoff Laboratory for Physical and Colloid Chemistry, Utrecht University, Padualaan 8, 3584 CH Utrecht, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf301397w

Reference39 articles.

1. Lucey, J. A.; Horne, D. S.InAdvanced Dairy Chemistry 3 – Lactose, Water Salts and Minor Constituents,3rd ed.McSweeney, P. L. H., Fox, P. F., Eds.Springer:New York, 2009; p351.

2. Inorganic constituents of milk III. The colloidal calcium phosphate of cow's milk

3. Studies on micellar calcium phosphate: composition and apparent solubility product in milk over a wide pH range

4. Calcium Secretion into Milk

5. Fox, P. F.InAdvanced Dairy Chemistry 1 – Proteins,3rd ed.Fox, P. F.; McSweeney, P. L. H., Eds.Kluwer Academic/Plenum Publishers:New York, 2003; p1.

Cited by 96 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unravelling the dominant role of phosphorylation degree in governing the functionality of reassembled casein micelles: Implications for future dairy production through precision fermentation;Food Hydrocolloids;2025-02

2. Preparation of liquid yogurt in the presence of pectin and its formation mechanism;Food Chemistry;2024-09

3. Linking variation in the casein fraction and salt composition to casein micelle size in milk of Dutch dairy goats;Journal of Dairy Science;2024-09

4. Multiscale structure analysis reveals changes in the structure of casein micelles treated with direct-steam-infusion UHT;Food Hydrocolloids;2024-08

5. Pepsin-induced hydrolysis and coagulation of proteins in goat, sheep and cow milk;International Dairy Journal;2024-06