-
1
-
-
0037258050
-
Re-equilibration of the minerals in skim milk during reconstitution
-
Anema, S., and Y. Li. 2003a. Re-equilibration of the minerals in skim milk during reconstitution. Milchwissenschaft 58:174-178.
-
(2003)
Milchwissenschaft
, vol.58
, pp. 174-178
-
-
Anema, S.1
Li, Y.2
-
2
-
-
0037324448
-
Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size
-
Anema, S. G., and Y. Li. 2003b. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size. J. Dairy Res. 70:73-83.
-
(2003)
J. Dairy Res
, vol.70
, pp. 73-83
-
-
Anema, S.G.1
Li, Y.2
-
3
-
-
1842538772
-
Effect of pH on the viscosity of heated reconstituted skim milk
-
Anema, S. G., E. K. Lowe, and Y. Li. 2004. Effect of pH on the viscosity of heated reconstituted skim milk. Int. Dairy J. 14:541-548.
-
(2004)
Int. Dairy J
, vol.14
, pp. 541-548
-
-
Anema, S.G.1
Lowe, E.K.2
Li, Y.3
-
4
-
-
84974450815
-
Calcium ion activities of cooled and aged reconstituted and recombined milks
-
Augustin, M. A., and P. T. Clarke. 1991. Calcium ion activities of cooled and aged reconstituted and recombined milks. J. Dairy Res. 58:219-229.
-
(1991)
J. Dairy Res
, vol.58
, pp. 219-229
-
-
Augustin, M.A.1
Clarke, P.T.2
-
5
-
-
0032838571
-
Composition and microstructure of casein: Whey protein aggregates formed by heating model solutions at 95°C
-
Beaulieu, M., Y. Pouliot, and M. Pouliot. 1999. Composition and microstructure of casein: Whey protein aggregates formed by heating model solutions at 95°C. Int. Dairy J. 9:393-394.
-
(1999)
Int. Dairy J
, vol.9
, pp. 393-394
-
-
Beaulieu, M.1
Pouliot, Y.2
Pouliot, M.3
-
6
-
-
0032867758
-
The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk
-
Corredig, M., and D. G. Dalgleish. 1999. The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk. Int. Dairy J. 9:223-236.
-
(1999)
Int. Dairy J
, vol.9
, pp. 223-236
-
-
Corredig, M.1
Dalgleish, D.G.2
-
7
-
-
33750471143
-
Effect of the pH of heating on the qualitative and quantitative compositions of the sera of reconstituted skim milks and on the mechanisms of formation of soluble aggregates
-
Donato, L., and D. G. Dalgleish. 2006. Effect of the pH of heating on the qualitative and quantitative compositions of the sera of reconstituted skim milks and on the mechanisms of formation of soluble aggregates. J. Agric. Food Chem. 54:7804-7811.
-
(2006)
J. Agric. Food Chem
, vol.54
, pp. 7804-7811
-
-
Donato, L.1
Dalgleish, D.G.2
-
8
-
-
0022042699
-
A simple turbidimetric method for the determination of the refractive index of large colloidal particles applied to casein micelles
-
Griffin, M. C. A., and W. G. Griffin. 1985. A simple turbidimetric method for the determination of the refractive index of large colloidal particles applied to casein micelles. J. Colloid Interface Sci. 104:409-415.
-
(1985)
J. Colloid Interface Sci
, vol.104
, pp. 409-415
-
-
Griffin, M.C.A.1
Griffin, W.G.2
-
9
-
-
0037433110
-
Substructure of bovine casein micelles by small-angle X-ray and neutron scattering
-
Holt, C., C. G. de Kruif, R. Tuinier, and P. A. Timmins. 2003. Substructure of bovine casein micelles by small-angle X-ray and neutron scattering. Colloids Surf. A 213:275-284.
-
(2003)
Colloids Surf. A
, vol.213
, pp. 275-284
-
-
Holt, C.1
de Kruif, C.G.2
Tuinier, R.3
Timmins, P.A.4
-
10
-
-
0001871181
-
The hairy casein micelle: Evolution of the concept and its implications for dairy technology
-
Holt, C., and D. S. Home. 1996. The hairy casein micelle: Evolution of the concept and its implications for dairy technology. Neth. Milk Dairy J. 50:85-111.
-
(1996)
Neth. Milk Dairy J
, vol.50
, pp. 85-111
-
-
Holt, C.1
Home, D.S.2
-
11
-
-
0030097893
-
Effect of acidification and neutralization of milk on some physico-chemical properties of casein micelles
-
Lucey, J. A., C. Gorry, B. O'Kennedy, M. Kalab, R. Tan-Kinita, and P. F. Fox. 1996. Effect of acidification and neutralization of milk on some physico-chemical properties of casein micelles. Int. Dairy J. 6:257-272.
-
(1996)
Int. Dairy J
, vol.6
, pp. 257-272
-
-
Lucey, J.A.1
Gorry, C.2
O'Kennedy, B.3
Kalab, M.4
Tan-Kinita, R.5
Fox, P.F.6
-
12
-
-
0032172447
-
Association of β-lactoglobulin and α-lactalbumin with the casein micelles in skim milk heated in an ultra-high temperature plant
-
Oldfield, D. J., H. Singh, and M. W. Taylor. 1998. Association of β-lactoglobulin and α-lactalbumin with the casein micelles in skim milk heated in an ultra-high temperature plant. Int. Dairy J. 8:765-770.
-
(1998)
Int. Dairy J
, vol.8
, pp. 765-770
-
-
Oldfield, D.J.1
Singh, H.2
Taylor, M.W.3
-
13
-
-
16244382873
-
Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture
-
Oldfield, D. J., M. W. Taylor, and H. Singh. 2005. Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture. Int. Dairy J. 15:501-511.
-
(2005)
Int. Dairy J
, vol.15
, pp. 501-511
-
-
Oldfield, D.J.1
Taylor, M.W.2
Singh, H.3
-
14
-
-
0141600469
-
Thermal stability of whey protein concentrate mixtures: Aggregate formation
-
Parris, A., C. M. Hollar, A. Hsieh, and K. D. Cockley. 1997. Thermal stability of whey protein concentrate mixtures: Aggregate formation. J. Dairy Sci. 80:19-28.
-
(1997)
J. Dairy Sci
, vol.80
, pp. 19-28
-
-
Parris, A.1
Hollar, C.M.2
Hsieh, A.3
Cockley, K.D.4
-
15
-
-
32544451336
-
Structures and some properties of soluble protein complexes formed by the heating of reconstituted skim milk powder
-
Rodriguez del Angel, C., and D. G. Dalgleish. 2006. Structures and some properties of soluble protein complexes formed by the heating of reconstituted skim milk powder. Food Res. Int. 39:472-479.
-
(2006)
Food Res. Int
, vol.39
, pp. 472-479
-
-
Rodriguez del Angel, C.1
Dalgleish, D.G.2
-
16
-
-
84974486877
-
Denaturation, aggregation and heat stability of milk protein during the manufacture of skim milk powder
-
Singh, H., and L. K. Creamer. 1991. Denaturation, aggregation and heat stability of milk protein during the manufacture of skim milk powder. J. Dairy Res. 58:269-283.
-
(1991)
J. Dairy Res
, vol.58
, pp. 269-283
-
-
Singh, H.1
Creamer, L.K.2
-
17
-
-
85031443520
-
-
Singh, H., and D. F. Newstead. 1997. Aspects of proteins in milk powder manufacture. Pages 735-765 in Advanced Dairy Chemistry. 1. Proteins. P. F. Fox, ed. Blackie Acad. Prof. Publ., New York, NY.
-
Singh, H., and D. F. Newstead. 1997. Aspects of proteins in milk powder manufacture. Pages 735-765 in Advanced Dairy Chemistry. 1. Proteins. P. F. Fox, ed. Blackie Acad. Prof. Publ., New York, NY.
-
-
-
-
18
-
-
85031444909
-
-
Standards Australia. 1995. Methods of chemical and physical testing for the dairying industry - Introduction and lists of methods. AS 2300.0-1995. Stand. Aust., Sydney, Australia.
-
Standards Australia. 1995. Methods of chemical and physical testing for the dairying industry - Introduction and lists of methods. AS 2300.0-1995. Stand. Aust., Sydney, Australia.
-
-
-
-
19
-
-
0033826654
-
Mineral and casein equilibria in milk: Effects of added salts and calcium-chelating agents
-
Udabage, P., I. R. McKinnon, and M. A. Augustin. 2000. Mineral and casein equilibria in milk: Effects of added salts and calcium-chelating agents. J. Dairy Res. 67:361-370.
-
(2000)
J. Dairy Res
, vol.67
, pp. 361-370
-
-
Udabage, P.1
McKinnon, I.R.2
Augustin, M.A.3
-
20
-
-
0032818601
-
Casein sub-micelles: Do they exist?
-
Walstra, P. 1999. Casein sub-micelles: Do they exist? Int. Dairy J. 9:189-192.
-
(1999)
Int. Dairy J
, vol.9
, pp. 189-192
-
-
Walstra, P.1
|