Influence of calcium ion activity on aggregation of casein micelles at pH5 in the cold
| Autor: | M.J. Jonkman, T. van Vliet, Pieter Walstra, D.J. Cebula |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 1999 |
| Předmět: |
Milk protein
Inorganic chemistry chemistry.chemical_element Calcium Casein micelles Cold aggregation Applied Microbiology and Biotechnology Micelle Molecular aggregation Integrated Food Science and Food Physics Geïntegreerde levensmiddelentechnologie en -fysica chemistry Ionic strength Casein Calcium ions Food Science VLAG |
| Zdroj: | International Dairy Journal 9 (1999) International Dairy Journal, 9, 387-388 |
| ISSN: | 0958-6946 |
| Popis: | The influence of calcium ion activity on the aggregation of casein micelles in the cold has been studied by acidification. The rate of acidification determined the nature of the aggregation process and was associated with differences in calcium ion activity. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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