✦ LIBER ✦

The Least Number of Phosphate Groups for Crosslinking of Casein by Colloidal Calcium Phosphate

✍ Scribed by Aoki, Takayoshi; Umeda, Taketoshi; Kako, Yoshitaka

Book ID: 123559757
Publisher: American Dairy Science Association
Year: 1992
Tongue: English
Weight: 449 KB
Volume: 75
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.S0022-0302(92)77838-2

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Modification of Amino Groups o

Effect of Modification of Amino Groups on Crosslinking of Casein by Micellar Calcium Phosphate

✍ Zhu Ping Zhang; Takayoshi Aoki 📂 Article 📅 1995 🏛 American Dairy Science Association 🌐 English ⚖ 884 KB

Cross-linking of caseins by colloidal ca

Cross-linking of caseins by colloidal calcium phosphate in the presence of urea

✍ Aoki, Takayoshi; Sakamoto, Hisayo; Kako, Yoshitaka 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 406 KB

Effect of Alkaline Earth Metals on the C

Effect of Alkaline Earth Metals on the Crosslinking of Casein by Micellar Calcium Phosphate

✍ Zhu Ping Zhang; Takayoshi Aoki 📂 Article 📅 1995 🏛 American Dairy Science Association 🌐 English ⚖ 856 KB

Role of Phosphate Groups in the Calcium

Role of Phosphate Groups in the Calcium Sensitivity of αs2-Casein

✍ Aoki, Takayoshi; Toyooka, Kazuhiro; Kako, Yoshitaka 📂 Article 📅 1985 🏛 American Dairy Science Association 🌐 English ⚖ 491 KB

Calcium Phosphate Sequestering Phosphope

Calcium Phosphate Sequestering Phosphopeptide from Casein

✍ REEVES, R. E.; LATOUR, N. G. 📂 Article 📅 1958 🏛 American Association for the Advancement of Scienc 🌐 English ⚖ 242 KB

High pressure effects on the colloidal c

High pressure effects on the colloidal calcium phosphate and the structural integrity of micellar casein in milk. Part 1. High pressure dissolution of colloidal calcium phosphate in heated milk systems

✍ Schrader, K. ;Buchheim, W. ;Morr, C. V. 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 806 KB

Results of this study confirm that high temperature (118 degrees C/15 min) and high pressure (400 MPa/5 min) processing of skim milk, skim milk ultrafiltration and ultracentrifugation fractions, and model milk salt solutions cause dramatic shifts in their colloidal and soluble Ca phosphate equilibri