Pepsin-induced coagulation of casein micelles: Effect of whey proteins and heat treatment.

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Bibliographic Details
Title: Pepsin-induced coagulation of casein micelles: Effect of whey proteins and heat treatment.
Authors: Yang M; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand., Ye A; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand. Electronic address: a.m.ye@massey.ac.nz., Yang Z; School of Food and Advanced Technology, Massey University, Auckland 0632, New Zealand., Everett DW; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; AgResearch, Tennent Drive, Private Bag 11 008, Palmerston North 4442, New Zealand., Gilbert EP; Australian Centre for Neutron Scattering, ANSTO, New Illawarra Road, Lucas Heights, NSW 2234, Australia; Australian Institute for Bioengineering and Nanotechnology and Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, Australia., Singh H; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
Source: Food chemistry [Food Chem] 2023 Feb 15; Vol. 402, pp. 134214. Date of Electronic Publication: 2022 Sep 13.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1873-7072
DOI:10.1016/j.foodchem.2022.134214