Analysis of the whey protein fraction during ripening of Cheddar type cheese containing heat denatured β-lactoglobulin

Autor: Calvo, Marta, Leaver, J., Law, Andrew J. R., Banks, J. M.

Publikováno v: Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
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Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b72f98f67cc55190f1b13662baf448ad
http://hdl.handle.net/10261/241003

Chemical changes in Beta-Lactoglobulin structure during ageing of protein-stabilized emulsions.

Autor: Leaver, Jeffrey, Law, Andrew J. R.

Publikováno v: International Journal of Food Science & Technology; Oct-Dec99, Vol. 34 Issue 5/6, p503, 6p, 1 Diagram, 1 Chart, 4 Graphs

Effects of heat treatment and acidification on the dissociation of bovine casein micelles.

Autor: Law, Andrew J. R.

Publikováno v: Journal of Dairy Research; Feb1996, Vol. 63 Issue 1, p35-48, 14p

Heat stability of homogenized milk: role of interfacial protein.

Autor: McCrae, Catharina H., Hirst, David, Law, Andrew J. R., Muir, D. Donald

Publikováno v: Journal of Dairy Research; Nov1994, Vol. 61 Issue 4, p507-516, 10p

pH-Induced dissociation of bovine casein micelles. II. Mineral solubilization and its relation to casein release.

Autor: Dalgleish, Douglas G., Law, Andrew J. R.

Publikováno v: Journal of Dairy Research; Nov1989, Vol. 56 Issue 5, p727-735, 9p