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Formation and properties of the whey protein/κ-casein complexes in heated skim milk — A review

✍ Scribed by Laurence Donato; Fanny Guyomarc’h

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Formation of whey protein/κ-casein compl

✍ Laurence Donato; Fanny Guyomarc’h; Sylvie Amiot; Douglas G. Dalgleish 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 258 KB

On how κ-casein affects the interactions

✍ Marion Morand; Fanny Guyomarc’h; Stéphane Pezennec; Marie-Hélène Famelart 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 645 KB

How to tailor heat-induced whey protein/

✍ Marion Morand; Fanny Guyomarc’h; Marie-Hélène Famelart 📂 Article 📅 2011 🏛 Springer-Verlag 🌐 English ⚖ 757 KB

Heat and/or high-pressure treatment of s

✍ SKELTE G. ANEMA 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 299 KB

Effect of temperature and pH on the inte

✍ Milena Corredig; Douglas G. Dalgleish 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 888 KB

Effects of heat treatment and whey prote

✍ J.A. Lucey; P.A. Munro; H. Singh 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 423 KB