Properties of casein micelles reformed from heated mixtures of milk and ethanol

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 213, Issue 2-3, 2003, Pages 265-273

  O'Connell, John E ^a   Steinle, Suzanne ^b   Reiter, Franz ^b   Auty, Mark A E ^c   Kelly, Alan L ^a   Fox, Patrick F ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^c ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

Colloidal stability; Dissociation; Ethanol; Heating; Milk

Indexed keywords

CONCENTRATION (PROCESS); ETHANOL; EVAPORATION; MICELLES; PH EFFECTS; PROTEINS; THERMAL EFFECTS; TURBIDITY;

VACUUM ROTARY EVAPORATION;

CASEIN;

ALCOHOL; CALCIUM; CASEIN; PROTEIN;

AQUEOUS SOLUTION; ARTICLE; COOLING; EVAPORATION; HEATING; MICELLE; MILK; MOLECULAR STABILITY; PH; PRIORITY JOURNAL; PROTEIN DENATURATION; TEMPERATURE; TURBIDITY; WHEY;

EID: 0346665566     PISSN: 09277757     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7757(02)00519-8     Document Type: Article

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