Disruption and Reassociation of Casein Micelles under High Pressure: Influence of Milk Serum Composition and Casein Micelle Concentration-Reference-Cited by-同舟云学术

Disruption and Reassociation of Casein Micelles under High Pressure: Influence of Milk Serum Composition and Casein Micelle Concentration

Published:2006-07-07 Issue:16 Volume:54 Page:5903-5909
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Huppertz Thom¹,de Kruif Cornelis G.¹

Affiliation:

1. Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland, NIZO Food Research, P.O. Box 20, 6710 BA, Ede, The Netherlands, and Van't Hoff Laboratory, Utrecht University, 3584CH 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/jf060689c

Reference43 articles.

1. Caseins as rheomorphic proteins: interpretation of primary and secondary structures of the αS1-, β- and κ-caseins

2. Substructure of bovine casein micelles by small-angle X-ray and neutron scattering

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