Time-dependent aggregation of casein micelle concentrates

Autor: Milena Corredig, Pulari Krishnankutty Nair

Publikováno v: Nair, P K & Corredig, M 2021, ' Time-dependent aggregation of casein micelle concentrates ', Journal of Dairy Science, vol. 104, no. 1, pp. 92-101 . https://doi.org/10.3168/jds.2020-18493
Nair, P K & Corredig, M 2021, ' Time dependent aggregation of casein micelles concentrates ', Journal of Dairy Science . https://doi.org/10.3168/jds.2020-18493

This research focused on understanding physical and chemical changes occurring to concentrated milk protein suspensions as a function of time. Skim milk (untreated and heat treated at 90°C for 10 min) was concentrated at 6 times the original volume

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9b29a4cd9d36f685c788d1e7b39721d
https://pubmed.ncbi.nlm.nih.gov/33189271

Physico-chemical properties of casein micelles in unheated skim milk concentrated by osmotic stressing: Interactions and changes in the composition of the serum phase

Autor: Pulari Krishnankutty Nair, Douglas G. Dalgleish, Milena Corredig, Marcela Alexander

Publikováno v: Food Hydrocolloids. 34:46-53

The changes in processing functionality of concentrated milk are caused by a number of factors, amongst the most important, the ionic equilibrium and the increase in the interactions between the casein micelles because of their increased volume fract

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::342d69b37d84204ca8400e7e037ee91c
https://doi.org/10.1016/j.foodhyd.2013.01.001