相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Constituent fouling during heat treatment of milk: A review
Thom Huppertz et al.
INTERNATIONAL DAIRY JOURNAL (2022)
Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor
Kenneth G. Vogel et al.
JOURNAL OF DAIRY SCIENCE (2021)
Sensory properties and consumer acceptance of ready-to-drink vanilla protein beverages
Yaozheng Liu et al.
JOURNAL OF SENSORY STUDIES (2021)
An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow's Milk
Isabel Fructuoso et al.
NUTRIENTS (2021)
Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: Heat induced protein interactions
Jaspal Singh et al.
FOOD RESEARCH INTERNATIONAL (2019)
Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages
Ni Cheng et al.
JOURNAL OF DAIRY SCIENCE (2019)
Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Storage stability
K. Pandalaneni et al.
JOURNAL OF DAIRY SCIENCE (2019)
Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures
Maria A. Karlsson et al.
HELIYON (2019)
Physico-chemical stability of casein micelles cross-linked by transglutaminase as a function of acidic pH
Marcio H. Nogueira et al.
FOOD STRUCTURE-NETHERLANDS (2019)
Effect of calcium chelators on heat stability and heat-induced changes of milk microfiltered concentrates
Isis Rodrigues Toledo Renhe et al.
INTERNATIONAL DAIRY JOURNAL (2018)
Effect of homogenisation and preheat treatment of fresh, recombined and reconstituted whole milk on subsequent fouling of UHT sterilisation plant
A. Srichantra et al.
INTERNATIONAL DAIRY JOURNAL (2018)
Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Physicochemical properties
K. Pandalaneni et al.
JOURNAL OF DAIRY SCIENCE (2018)
Dissociation and coagulation of caseins and whey proteins in concentrated skim milk heated by direct steam injection
Joseph Dumpler et al.
DAIRY SCIENCE & TECHNOLOGY (2017)
Storage stability and age gelation of reconstituted ultra-high temperature skim milk
Skelte G. Anema
INTERNATIONAL DAIRY JOURNAL (2017)
Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures
Bozena Malmgren et al.
INTERNATIONAL DAIRY JOURNAL (2017)
Effect of calcium sequestration by ion-exchange treatment on the dissociation of casein micelles in model milk protein concentrates
Yuting Xu et al.
FOOD HYDROCOLLOIDS (2016)
Growth of Pseudomonas weihenstephanensis, Pseudomonas proteolytica and Pseudomonas sp in raw milk: Impact of residual heat-stable enzyme activity on stability of UHT milk during shelf-life
Marina Stoeckel et al.
INTERNATIONAL DAIRY JOURNAL (2016)
Heat-induced coagulation of concentrated skim milk heated by direct steam injection
Joseph Dumpler et al.
INTERNATIONAL DAIRY JOURNAL (2016)
Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics
Yingchen Lin et al.
INTERNATIONAL DAIRY JOURNAL (2016)
Physicochemical properties of skim milk powders prepared with the addition of mineral chelators
V. Sikand et al.
JOURNAL OF DAIRY SCIENCE (2016)
Effect of concentration, homogenization and stabilizing salts on heat stability and rheological properties of cow skim milk ultrafiltered retentate
Ganga Sahay Meena et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Plant-based milk alternatives an emerging segment of functional beverages: a review
Swati Sethi et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Modifications of structures and functions of caseins: a scientific and technological challenge
Camille Broyard et al.
DAIRY SCIENCE & TECHNOLOGY (2015)
Stability of milk protein concentrate suspensions to in-container sterilisation heating conditions
Shane V. Crowley et al.
INTERNATIONAL DAIRY JOURNAL (2015)
Heat stability of concentrated skim milk as a function of heating time and temperature on a laboratory scale - Improved methodology and kinetic relationship
Joseph Dumpler et al.
INTERNATIONAL DAIRY JOURNAL (2015)
Invited review: Caseins and the casein micelle: Their biological functions, structures, and behavior in foods
C. Holt et al.
JOURNAL OF DAIRY SCIENCE (2013)
Casein micelles and their internal structure
Cornelis G. de Kruif et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2012)
Effect of calcium chelators on heat coagulation and heat-induced changes of concentrated micellar casein solutions: The role of calcium-ion activity and micellar integrity
Esther de Kort et al.
INTERNATIONAL DAIRY JOURNAL (2012)
The effect of commercial sterilization regimens on micellar casein concentrates
C. M. Beliciu et al.
JOURNAL OF DAIRY SCIENCE (2012)
Heat stability of micellar casein concentrates as affected by temperature and pH
A. Sauer et al.
JOURNAL OF DAIRY SCIENCE (2012)
On the structural models of bovine casein micelles-review and possible improvements
Douglas G. Dalgleish
SOFT MATTER (2011)
Bioactive peptides derived from milk proteins and their health beneficial potentials: an update
Ravinder Nagpal et al.
FOOD & FUNCTION (2011)
Effects of stabiliser addition and in-container sterilisation on selected properties of milk related to casein micelle stability
A. Tsioulpas et al.
FOOD CHEMISTRY (2010)
Effects of different calcium salts on properties of milk related to heat stability
Esereosa D. Omoarukhe et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2010)
Effect of Disaccharides on Ion Properties in Milk-Based Systems
Ran Gao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Measurement of ionic calcium, pH, and soluble divalent cations in milk at high temperature
N. On-Nom et al.
JOURNAL OF DAIRY SCIENCE (2010)
Ultra-high-temperature processing of chocolate flavoured milk
Sangeeta Prakash et al.
JOURNAL OF FOOD ENGINEERING (2010)
Milk: the new sports drink? A Review
Brian D. Roy
JOURNAL OF THE INTERNATIONAL SOCIETY OF SPORTS NUTRITION (2008)
Acid gelation in heated and unheated milks: Interactions between serum protein complexes and the surfaces of casein micelles
Laurence Donato et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Casein micelle structure: Models and muddles
David S. Horne
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2006)
Manufacture and use of dairy protein fractions
MR Etzel
JOURNAL OF NUTRITION (2004)
Micellar casein gelation at high sucrose content
C Schorsch et al.
JOURNAL OF DAIRY SCIENCE (2002)
Heat-induced modifications in casein dispersions affecting their rennetability
R Schreiber
INTERNATIONAL DAIRY JOURNAL (2001)
分享论文
