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

Nahrung - Food

Volumn 41, Issue 3, 1997, Pages 133-138

  Schrader, K ^a   Buchheim, W ^a   Morr, C V ^b  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM PHOSPHATE;

ANIMAL; ARTICLE; CHEMICAL MODEL; CHEMISTRY; COLLOID; HEAT; MICELLE; MILK; PH; PHOTOMETRY; PRESSURE; SOLUBILITY; ULTRAFILTRATION;

ANIMALS; CALCIUM PHOSPHATES; COLLOIDS; HEAT; HYDROGEN-ION CONCENTRATION; MICELLES; MILK; MODELS, CHEMICAL; NEPHELOMETRY AND TURBIDIMETRY; PRESSURE; SOLUBILITY; ULTRAFILTRATION;

EID: 1842665848     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.19970410303     Document Type: Article

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