Effect of Milk Concentration on Heat-Induced, pH-Dependent Dissociation of Casein from Micelles in Reconstituted Skim Milk at Temperatures between 20 and 120 °C
Author:
Affiliation:
1. Food Science Section, New Zealand Dairy Research Institute, Private Bag 11029, Palmerston North, New Zealand
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf970909%2B
Reference13 articles.
1. Heat-Induced, pH-Dependent Dissociation of Casein Micelles on Heating Reconstituted Skim Milk at Temperatures below 100 °C
2. Reaction Kinetics of the Denaturation of Whey Proteins in Milk
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