The influence of different phosphates on the flow properties of processed cheeses;Fließverhalten von Schmelzkäsen unter der Wirkung verschiedener Phosphate

Zeitschrift für Lebensmittel-Untersuchung und -Forschung

Volumn 166, Issue 4, 1978, Pages 212-220

  Kirchmeier, Otto ^a   Weiss, Günther ^a   Kiermeier, Friedrich ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

CASEIN; PHOSPHATE; POLYPHOSPHATE;

ARTICLE; CHEESE; EMULSION; FOOD HANDLING; METHODOLOGY; VISCOSITY;

CASEINS; CHEESE; EMULSIONS; ENGLISH ABSTRACT; FOOD HANDLING; PHOSPHATES; POLYPHOSPHATES; VISCOSITY;

EID: 0018278877     PISSN: 00443026     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/BF01126546     Document Type: Article

References (21)

1. Studies of Casein. III. The Molecular Size of α-, β-, and γ-Casein
2. Über die Polymerisation von β-Casein
3. EVIDENCE FROM PHYSICAL CHEMISTRY REGARDING THE SIZE AND SHAPE OF PROTEIN MOLECULES FROM ULTRA-CENTRIFUGATION, DIFFUSION, VISCOSITY, DIELECTRIC DISPERSION, AND DOUBLE REFRACTION OF FLOW
4. Solubility Solvation, and Stabilization of αs1 - and β-Caseins
5. Solvation of Casein in Bovine Milk
6. Effect of pH on Water Vapor Sorption by Caseins