Heat treatment of milk protein concentrates affects enzymatic coagulation properties-Reference-Cited by-同舟云学术

Heat treatment of milk protein concentrates affects enzymatic coagulation properties

Published:2022-12 Issue: Volume:162 Page:112030
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Martin François,Lee Jeehyun,Azevedo-Scudeller Luisa,Paul Arnaud,Delaplace Guillaume,Burgain Jennifer,Rousseau Florence,Tanguy Gaëlle,Famelart Marie-Hélène,Jeantet Romain,Le Floch-Fouéré Cécile

Publisher

Elsevier BV

Subject

Food Science

Reference85 articles.

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3. Effect of milk solids concentration on the pH, soluble calcium and soluble phosphate levels of milk during heating;Anema;Dairy Science and Technology,2009

4. Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin;Anema;LWT - Food Science and Technology,2007

5. Heat-Induced, pH-Dependent Dissociation of Casein Micelles on Heating Reconstituted Skim Milk at Temperatures below 100°C;Anema;Journal of Agricultural and Food Chemistry,1997

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