Disruption and reassociation of casein micelles under high pressure: Influence of milk serum composition and casein micelle concentration

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 16, 2006, Pages 5903-5909

  Huppertz, Thom ^a   De Kruif, Cornelis G ^b,c  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b NIZO FOOD RESEARCH   (Netherlands)

^c UTRECHT UNIVERSITY   (Netherlands)

Author keywords

Casein micelle; High pressure; Micellar calcium phosphate; Milk

Indexed keywords

ALCOHOL; CALCIUM CHLORIDE; CALCIUM PHOSPHATE; CASEIN; PHOSPHATE; SODIUM DIHYDROGEN PHOSPHATE;

ANIMAL; ARTICLE; CHEMISTRY; MICELLE; MILK; PH; PRESSURE; SOLUBILITY;

ANIMALS; CALCIUM CHLORIDE; CALCIUM PHOSPHATES; CASEINS; ETHANOL; HYDROGEN-ION CONCENTRATION; MICELLES; MILK; PHOSPHATES; PRESSURE; SOLUBILITY;

EID: 33748435922     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060689c     Document Type: Article

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