Acid Gelation Properties of Heated Skim Milk as a Result of Enzymatically Induced Changes in the Micelle/Serum Distribution of the Whey Protein/κ-Casein Aggregates-Reference-Cited by-同舟云学术

Acid Gelation Properties of Heated Skim Milk as a Result of Enzymatically Induced Changes in the Micelle/Serum Distribution of the Whey Protein/κ-Casein Aggregates

Published:2007-11-27 Issue:26 Volume:55 Page:10986-10993
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Guyomarc’h Fanny¹,Renan Marie¹,Chatriot Marc¹,Gamerre Valérie¹,Famelart Marie-Hélène¹

Affiliation:

1. INRA-Agrocampus Rennes, UMR1253, Science et Technologie du Lait et de l′Œuf, 65 rue de St Brieuc, F-35042 Rennes cedex, France, and EPI Ingrédients, ZI de l’Hermitage, B.P. 108, F-44153 Ancenis cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0722304

Reference59 articles.

1. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size

2. Effect of pH on the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk

3. Casein–whey protein interactions in heated milk: the influence of pH

4. Quantification of heat-induced casein–whey protein interactions in milk and its relation to gelation kinetics

5. Formation of Soluble and Micelle-Bound Protein Aggregates in Heated Milk

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