Enzymatic Sol-Gel Transition in Milk
Author:
Publisher
Pleiades Publishing Ltd
Link
https://link.springer.com/content/pdf/10.1134/S1061933X23601385.pdf
Reference35 articles.
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2. Holt, C., A quantitative calcium phosphate nanocluster model of the casein micelle: The average size, size distribution and surface properties, Eur. Biophys. J., 2021, vol. 50, no. 6, pp. 847–866. https://doi.org/10.1007/s00249-021-01533-5
3. Smith, G.N., Brok, E., Christiansen, M.V., and Ahrne, L., Casein micelles in milk as sticky spheres, Soft Matter, 2020, vol. 16, no. 43, pp. 9955–9963. https://doi.org/10.1039/D0SM01327G
4. Rojas-Candelas, L., Chanona-Pérez, J., Méndez, J., Morales-Hernández, J., and Benavides, H., Characterization of structural changes of casein micelles at different ph using microscopy and spectroscopy techniques, Microsc. Microanal., 2022, vol. 28, no. 2, pp. 527–536. https://doi.org/10.1017/S1431927622000162
5. Holt, C., Inorganic constituents of milk III. The colloidal calcium phosphate of cow’s milk, J. Dairy Res., 1982, vol. 49, no. 1, pp. 29–38. https://doi.org/10.1017/S002202990002210X
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