Casein-whey protein interactions in heated milk: The influence of pH

International Dairy Journal

Volumn 13, Issue 8, 2003, Pages 669-677

  Vasbinder, Astrid J ^a   De Kruif, Cornelis G ^a,b  

^a NIZO FOOD RESEARCH   (Netherlands)

^b UTRECHT UNIVERSITY   (Netherlands)

Author keywords

Acidification; Coating of casein micelles; Heated milk; pH; Renneting; Whey protein aggregates

Indexed keywords

EID: 0043241649     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(03)00120-1     Document Type: Conference Paper

References (28)

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