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Dairy Science and Technology
Volumn 87, Issue 4-5, 2007, Pages 385-387
The casein micelle and its reactivity
Author keywords

[No Author keywords available]
Indexed keywords

EID: 41849094826     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1051/lait:2007029     Document Type: Conference Paper
Times cited : (7)
References (8)
  • 1
    • 28844486184 scopus 로고    scopus 로고
    • Interactions between denatured milk serum, proteins and casein micelles studied by Diffusing Wave Spectroscopy
    • Alexander M., Dalgleish D.G., Interactions between denatured milk serum, proteins and casein micelles studied by Diffusing Wave Spectroscopy, Langmuir 21 (2005) 11380-11386.
    • (2005) Langmuir , vol.21 , pp. 11380-11386
    • Alexander, M.1    Dalgleish, D.G.2
  • 2
    • 0000561389 scopus 로고    scopus 로고
    • Casein micelles as colloids: Surface structures and stabilities
    • Dalgleish D.G., Casein micelles as colloids: surface structures and stabilities, J. Dairy Sci. 81 (1998) 3013-3018.
    • (1998) J. Dairy Sci , vol.81 , pp. 3013-3018
    • Dalgleish, D.G.1
  • 3
    • 33744998881 scopus 로고    scopus 로고
    • Casein micelle structure: What can be learned from milk synthesis and structural biology?
    • Farrell H.M., Jr., Malin E.L., Brown E.M., Qi P.X., Casein micelle structure: What can be learned from milk synthesis and structural biology? Curr. Opin. Colloid Interface Sci. 11 (2006) 135-147.
    • (2006) Curr. Opin. Colloid Interface Sci , vol.11 , pp. 135-147
    • Farrell Jr., H.M.1    Malin, E.L.2    Brown, E.M.3    Qi, P.X.4
  • 4
    • 0041802887 scopus 로고    scopus 로고
    • Formation of soluble and micelle-bound aggregates in heated milk
    • Guyomarc'h F., Law A.J.R., Dalgleish. D.G., Formation of soluble and micelle-bound aggregates in heated milk, J. Agric. Food Chem. 51 (2003) 4652-4660.
    • (2003) J. Agric. Food Chem , vol.51 , pp. 4652-4660
    • Guyomarc'h, F.1    Law, A.J.R.2    Dalgleish, D.G.3
  • 5
    • 33744991713 scopus 로고    scopus 로고
    • Casein micelle structure: Models and muddles
    • Home D.S., Casein micelle structure: Models and muddles, Curr. Opin. Colloid Interface Sci. 11 (2006) 148-153.
    • (2006) Curr. Opin. Colloid Interface Sci , vol.11 , pp. 148-153
    • Home, D.S.1
  • 6
    • 33746533848 scopus 로고    scopus 로고
    • Mixed coagulation of milk - gel formation and mechanism
    • Li J., Dalgleish D.G., Mixed coagulation of milk - gel formation and mechanism, J. Agric. Food Chem. 54 (2006) 4687-4695.
    • (2006) J. Agric. Food Chem , vol.54 , pp. 4687-4695
    • Li, J.1    Dalgleish, D.G.2
  • 7
    • 0033826687 scopus 로고    scopus 로고
    • Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone
    • Lucey J.A., Tamehana M., Singh H., Munro P.A., Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone, J. Dairy Res. 67 (2000) 415-427.
    • (2000) J. Dairy Res , vol.67 , pp. 415-427
    • Lucey, J.A.1    Tamehana, M.2    Singh, H.3    Munro, P.A.4
  • 8
    • 32544451336 scopus 로고    scopus 로고
    • Structures and some properties of soluble protein complexes formed by the heating of reconstituted skim milk, powder
    • Rodriguez del Angel C., Dalgleish D.G., Structures and some properties of soluble protein complexes formed by the heating of reconstituted skim milk, powder, Food Res. Int. 39 (2005) 472-479.
    • (2005) Food Res. Int , vol.39 , pp. 472-479
    • Rodriguez del Angel, C.1    Dalgleish, D.G.2

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.