Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Reference196 articles.
1. Interactions between Denatured Milk Serum Proteins and Casein Micelles Studied by Diffusing Wave Spectroscopy
2. Effect of Milk Concentration on the Irreversible Thermal Denaturation and Disulfide Aggregation of β-Lactoglobulin
3. Role of κ-Casein in the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk
4. On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins
5. Heat-Induced, pH-Dependent Dissociation of Casein Micelles on Heating Reconstituted Skim Milk at Temperatures below 100 °C
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