The structure of the casein micelle of milk and its changes during processing

Annual Review of Food Science and Technology

Volumn 3, Issue 1, 2012, Pages 449-467

  Dalgleish, Douglas G ^a   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

casein micelle functionality; casein micelle structure; interactions of milk proteins; milk processing; milk proteins

Indexed keywords

CASEIN MICELLES; INTERIOR STRUCTURE; MILK PROCESSING; MILK PROTEIN; PROCESSING OPERATIONS; STRUCTURAL FEATURE; STRUCTURAL MODELS;

CASEIN; DAIRY PRODUCTS; MODEL STRUCTURES; PROTEINS;

MICELLES;

CASEIN;

ANIMAL; CHEMICAL MODEL; CHEMISTRY; FOOD HANDLING; MICELLE; MILK; PASTEURIZATION; REVIEW;

ANIMALS; CASEINS; FOOD HANDLING; MICELLES; MILK; MODELS, CHEMICAL; PASTEURIZATION;

EID: 84862647834     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-022811-101214     Document Type: Article

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