Effect of temperature on casein micelle composition and gelation of bovine milk
暂无分享,去创建一个
Wei Chen | Jianxin Zhao | Hao Zhang | Y. Zhang | P. Zhou | Dasong Liu | Xiaoming Liu | F. Hang | Hao Zhang
[1] J. Regenstein,et al. Effect of calcium sequestration by ion-exchange treatment on the dissociation of casein micelles in model milk protein concentrates , 2016 .
[2] C. Holt. Casein and casein micelle structures, functions and diversity in 20 species , 2016 .
[3] J. Lucey,et al. Properties of casein concentrates containing various levels of beta‐casein , 2015 .
[4] Hilton C. Deeth,et al. Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels , 2015 .
[5] M. Corredig,et al. Studying the structure of β-casein-depleted bovine casein micelles using electron microscopy and fluorescent polyphenols , 2014 .
[6] G. Martin,et al. Temperature-dependent dynamics of bovine casein micelles in the range 10-40 °C. , 2013, Food chemistry.
[7] F. Gaucheron,et al. pH-induced demineralization of casein micelles modifies their physico-chemical and foaming properties , 2013 .
[8] G. Martin,et al. Evaporative concentration of skimmed milk: effect on casein micelle hydration, composition, and size. , 2012, Food chemistry.
[9] M. Corredig,et al. The structure of the casein micelle of milk and its changes during processing. , 2012, Annual review of food science and technology.
[10] V. Urban,et al. Casein micelles and their internal structure. , 2012, Advances in colloid and interface science.
[11] M. Corredig,et al. Gelation of casein micelles in β-casein reduced milk prepared using membrane filtration , 2011 .
[12] D. Dalgleish. On the structural models of bovine casein micelles—review and possible improvements , 2011 .
[13] D. McMahon,et al. Microstructural changes in casein supramolecules during acidification of skim milk. , 2009, Journal of dairy science.
[14] E. M. Brown,et al. Review of the chemistry of alphaS2-casein and the generation of a homologous molecular model to explain its properties. , 2009, Journal of dairy science.
[15] J. Lucey,et al. Rheological properties of rennet-induced skim milk gels made from milk protein concentrate solutions with different ratios of αs-:β-casein. , 2009 .
[16] D. McMahon,et al. Supramolecular structure of the casein micelle. , 2008, Journal of dairy science.
[17] J. Lucey,et al. Effect of insoluble calcium concentration on rennet coagulation properties of milk. , 2007, Journal of dairy science.
[18] J. Putaux,et al. Effects of the environmental factors on the casein micelle structure studied by cryo transmission electron microscopy and small-angle x-ray scattering/ultrasmall-angle x-ray scattering. , 2007, The Journal of chemical physics.
[19] D. Dalgleish,et al. A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy. , 2004 .
[20] E. M. Brown,et al. Nomenclature of the proteins of cows' milk--sixth revision. , 1965, Journal of dairy science.
[21] F. Gaucheron,et al. Physicochemical characteristics of calcium supplemented skim milk: comparison of three soluble calcium salts , 2004 .
[22] C. Holt,et al. Casein Micelle Structure, Functions and Interactions , 2003 .
[23] H. Swaisgood,et al. Chemistry of the Caseins , 2003 .
[24] V. Ferragut,et al. High-pressure treatment of milk: effects on casein micelle structure and on enzymic coagulation. , 2000, The Journal of dairy research.
[25] V. Holsinger,et al. Use of cold microfiltration to produce unique β-casein enriched milk gels , 2000 .
[26] Harjinder Singh,et al. A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-δ-lactone , 1998 .
[27] Harjinder Singh,et al. Formation and physical properties of acid milk gels: a review , 1997 .
[28] C. Kruif,et al. κ-casein as a polyelectrolyte brush on the surface of casein micelles , 1996 .
[29] E. Gastaldi,et al. Micellar Transition State in Casein Between pH 5.5 and 5.0 , 1996 .
[30] M. Williamson,et al. The structure and function of proline-rich regions in proteins. , 1994, The Biochemical journal.
[31] P. Fox. Proteolysis During Cheese Manufacture and Ripening , 1989 .
[32] P. Walstra,et al. Rheological properties of rennet-induced skim milk gels. 3. The effect of calcium and phosphate. , 1988 .
[33] P. Walstra,et al. Rheological properties of rennet-induced skim milk gels. 1. Introduction. , 1988 .
[34] O. Mills,et al. study of the dissociation of beta casein from the bovine casein micelle at low temperature , 1977 .