Casein micelle dissociation in skim milk during high-pressure treatment: Effects of pressure, pH, and temperature (original) (raw)

Dynamics of casein micelles in skim milk during and after high pressure treatment

Food Chemistry, 2006

Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder

sandra sandra

International Dairy Journal, 2005

View PDFchevron_right

Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk

Ahmed Saleh

European Food Research and Technology, 2006

View PDFchevron_right

Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates

Mukund Karwe

Journal of dairy science, 2017

View PDFchevron_right

Effect of pH at heating on the acid-induced aggregation of casein micelles in reconstituted skim milk

Siew Lee

LWT - Food Science and Technology, 2004

View PDFchevron_right

Physico-chemical changes in casein micelles of buffalo and cow milks as a function of alkalinisation

Jean-François Grongnet

Dairy Science and Technology, 2009

View PDFchevron_right

Comparison of casein micelles in raw and reconstituted skim milk

Roderick Williams

Journal of Dairy Science, 2007

View PDFchevron_right

Does ultrafiltration have a lasting effect on the physico-chemical properties of the casein micelles?

Milena Corredig

Dairy Science & Technology, 2011

View PDFchevron_right

Effect of Ultrafiltration of Skim Milk on Casein Micelle Size Distribution in Retentate

Lech Ozimek

Journal of Dairy Science, 1991

View PDFchevron_right

Changes in the physico-chemical properties of casein micelles during ultrafiltration combined with diafiltration

Mary Ferrer

LWT - Food Science and Technology, 2014

View PDFchevron_right

High Hydrostatic Pressure Induced Changes in the Physicochemical and Functional Properties of Milk and Dairy Products: A Review

Jorge Welti-chanes

2021

View PDFchevron_right

High‐pressure‐induced changes in bovine milk: a review

Vivek Upadhyay

International Journal of Dairy Technology, 2006

View PDFchevron_right

Relationship Between Physical Properties of Casein Micelles and Rheology of Skim Milk Concentrate

Richard Ipsen

Journal of Dairy Science - J DAIRY SCI, 2005

View PDFchevron_right

Properties of casein micelles reformed from heated mixtures of milk and ethanol

Mark A.e Auty

Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2003

View PDFchevron_right

Physicochemical Properties of Acylated Casein Micelles in Milk

Sylvie Marchesseau

Journal of Food Science, 2002

View PDFchevron_right

Observations of casein micelles in skim milk concentrate by transmission electron microscopy

Richard Ipsen

LWT - Food Science and Technology, 2007

View PDFchevron_right

Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk

Milena Corredig

Food Research International, 1996

View PDFchevron_right

Acid-induced gelation of milk protein concentrates with added pectin: Effect of casein micelle dissociation

Lara Matia-Merino

Food Hydrocolloids, 2007

View PDFchevron_right

The effect of transglutaminase on reconstituted skim milks at alkaline pH

Ian McKinnon

Food Hydrocolloids, 2018

View PDFchevron_right

A quantitative model of the bovine casein micelle: ion equilibria and calcium phosphate sequestration by individual caseins in bovine milk

Hein van Valenberg

European Biophysics Journal, 2018

View PDFchevron_right

Improving properties of acid skim milk gels by adjusting non-micellar to micellar protein ratio and controlling protein interactions

Suresh Sutariya

View PDFchevron_right

The pH induced sol-gel transition in skim milk revisited. A detailed study using time-resolved light and x-ray scattering experiments

christian Moitzi

Langmuir : the ACS journal of surfaces and colloids, 2011

View PDFchevron_right

Invited review: Understanding the behavior of caseins in milk concentrates

Hadi Eshpari

Journal of Dairy Science, 2019

View PDFchevron_right

Rheological and Biochemical Properties of Acidified Milk / Pectin Co-Gels

Kablan Tano

View PDFchevron_right

Partial calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates

Rafael Jiménez-flores

Journal of Dairy Science, 2015

View PDFchevron_right

Variation of the calcium content in skim milk by diafiltration and ion exchange – Effects on permeation rate and structure of deposited layers in the RO

Ulrich Kulozik

Journal of Membrane Science, 1998

View PDFchevron_right

Casein micelle dissociation in skim milk during high-pressure treatment: Effects of pressure, pH, and temperature (original) (raw)

Related papers