Effect of pH on heat stability of yak milk protein

International Dairy Journal

Volumn 35, Issue 1, 2014, Pages 102-105

  Li, Qiming ^a   Ma, Ying ^a   He, Shenghua ^a   Elfalleh, Walid ^a   Xu, Weiyi ^a   Wang, Jiaqi ^b   Qiu, Liya ^b  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

^b New Hope Dairy Holding Limited Company   (China)

Author keywords

[No Author keywords available]

Indexed keywords

MICELLES; PARTICLE SIZE; PROTEINS;

ALPHA-LACTALBUMIN; BETA-CASEIN; BETA-LACTOGLOBULIN; CASEIN MICELLES; EFFECT OF PH; HEAT STABILITY; SUPERNATANTS; YAK MILKS;

CASEIN;

BOS GRUNNIENS;

EID: 84888398398     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2013.10.015     Document Type: Article

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