Particle size changes and casein solubilisation in high-pressure-treated skim milk

Author:

Anema Skelte G.,Lowe Edwin K.,Stockmann Regine

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

1. The effect of chymosin on κ-casein-coated polystyrene latex particles and bovine casein micelles;Anema;International Dairy Journal,1997

2. 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

3. Effect of pH on the turbidity of pressure-treated calcium caseinate suspensions and skim milk;Anema;Milchwissenschaft,1997

4. Further studies on the heat-induced, pH-dependent dissociation of casein from the micelles in reconstituted skim milk;Anema;Lebensmittel Wissenschaft und Technologie,2000

5. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size;Anema;Journal of Dairy Research,2003

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