Heat-Induced Interactions between Serum Albumin, Immunoglobulin, and .kappa.-Casein Inhibit the Primary Phase of Renneting-Reference-Cited by-同舟云学术

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Heat-Induced Interactions between Serum Albumin, Immunoglobulin, and .kappa.-Casein Inhibit the Primary Phase of Renneting

Published:1995-11 Issue:11 Volume:43 Page:2823-2827
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Calvo Marta M.,Law Andrew J. R.,Leaver Jeffrey

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00059a010

Cited by 17 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. Extent of κ‐casein hydrolysis during renneting of bovine milk: A critical assessment of the analytical and estimation approaches;Food Science & Nutrition;2023-12-12

2. The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation;Journal of Dairy Science;2023-12

3. Partitioning of individual caseins between rennet curd and whey: Impact of pre-acidification and pre-salting of reconstituted skim milk;Food and Humanity;2023-12

4. Effect of green tea extract on heat-induced protein interactions and rennet coagulation in milk;International Dairy Journal;2023-10

5. Rennet coagulation of heated milk: A review;International Dairy Journal;2022-01

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