Improving clarity and stability of skim milk powder dispersions by dissociation of casein micelles at pH 11.0 and acidification with citric acid

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 38, 2013, Pages 9260-9268

  Pan, Kang ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

alkaline dissociation; casein micelles; citric acid; dispersibility; nanoscale structure; skim milk powder

Indexed keywords

ACIDIC CONDITIONS; CASEIN MICELLES; CHELATING EFFECT; DISPERSIBILITIES; NANOSCALE STRUCTURE; NEGATIVE ZETA POTENTIALS; NOVEL APPLICATIONS; SKIM MILK POWDER;

ACIDIFICATION; CASEIN; CHELATION; CITRIC ACID; DISPERSIONS; DISSOCIATION; MICELLES; NANOPARTICLES; TURBIDITY;

ALKALINITY;

CASEIN; CITRIC ACID;

ANIMAL; ARTICLE; CHEMISTRY; EVALUATION STUDY; FOOD HANDLING; METHODOLOGY; MICELLE; MILK; PH; POWDER; PROTEIN STABILITY;

ANIMALS; CASEINS; CITRIC ACID; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MICELLES; MILK; POWDERS; PROTEIN STABILITY;

EID: 84884848988     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf402870y     Document Type: Article

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