Further Studies on the Heat-induced, pH-dependent Dissociation of Casein from the Micelles in Reconstituted Skim Milk
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference25 articles.
1. pH-Induced dissociation of bovine casein micelles. I. Analysis of liberated caseins;DALGLEISH;Journal of Dairy Research,1988
2. Physico-chemical properties of casein micelles reformed from urea-treated milk;MCGANN;Journal of Dairy Research,1974
3. An electron-microscopical investigation of the sub-structure of the casein micelles in cow's milk;SCHMIDT;Milchwissenschaft,1970
4. Effects of colloidal calcium phosphate content and free calcium ion concentration in the milk serum on the dissociation of bovine casein micelles;HOLT;Journal of Dairy Research,1986
5. Heat stability of milk: pH-dependent dissociation of micellar κ -casein on heating milk at ultra high temperatures;SINGH;Journal of Dairy Research,1985
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