Effect of milk concentration on heat-induced, pH-dependent dissociation of casein from micelles in reconstituted skim milk at temperatures between 20 and 120 degrees C (vol 46, pg 2299, 1998)

Anema SG.

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Effect of milk concentration on heat-induced, pH-dependent dissociation of casein from micelles in reconstituted skim milk at temperatures between 20 and 120 degrees C (vol 46, pg 2299, 1998)

机译：牛奶浓度对20至120摄氏度之间温度下重构的脱脂牛奶中胶束中酪蛋白热诱导酪蛋白解离的影响（第46卷，第2299页，1998年）

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《Journal of Agricultural and Food Chemistry》 |1998年第8期|共1页
作者
Anema SG.;
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正文语种 eng
中图分类农业化学;营养卫生、食品卫生;农业科学;
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入库时间 2022-08-18 23:18:56

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1. Effect of milk concentration on heat-induced, pH-dependent dissociation of casein from micelles in reconstituted skim milk at temperatures between 20 and 120 degrees C (vol 46, pg 2299, 1998) [J] . Anema SG. Journal of Agricultural and Food Chemistry . 1998,第8期

机译：牛奶浓度对20至120摄氏度之间温度下重构的脱脂牛奶中胶束中酪蛋白热诱导酪蛋白解离的影响（第46卷，第2299页，1998年）
2. Effect of milk concentration on heat-induced, pH-dependent dissociation of casein from micelles in reconstituted skim milk at temperatures between 20 and 120deg C. [J] . Anema SG Journal of Agricultural and Food Chemistry . 1998,第6期

机译：牛奶浓度对20至120摄氏度温度下重构的脱脂牛奶中酪蛋白从胶束中热诱导的pH依赖性酪蛋白解离的影响。
3. Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100 degree C. [J] . Anema SG, Klostermeyer H Journal of Agricultural and Food Chemistry . 1997,第4期

机译：酪蛋白胶束在低于100摄氏度的温度下加热重构的脱脂牛奶时，其热诱导的，pH依赖性解离。
4. Casein micelles separation from skimmed milk using a VSEP dynamic filtration module [C] . Omar Al-Akoum, Luhui Ding, Roxana Chotard-Ghodsnia, International congress on membranes and membrane processes . 2002

机译：酪蛋白胶束使用VSEP动态过滤模块从脱脂牛奶中分离
5. Heat-induced protein interactions in mixed reconstituted skim milk powder-sodium caseinate systems. [D] . Parker, Elizabeth Ann. 2005

机译：混合重构脱脂奶粉-酪蛋白酸钠系统中的热诱导蛋白质相互作用。
6. Binding of vitamin A by casein micelles in commercial skim milk [O] . M. S. Mohan, J. L. Jurat-Fuentes, F. Harte -1

机译：酪蛋白A在商业脱脂牛奶中的酪蛋白A的结合
7. The association of lipophilic phospholipids with native bovine casein micelles in skim milk: Effect of lactation stage and casein micelle size [O] . M. Cheema, P.B. Smith, A.D. Patterson, 2018

机译：在脱脂乳中与天然牛酪蛋白胶束的亲脂性磷脂的关联：泌乳阶段的影响和酪蛋白尺寸

Effect of milk concentration on heat-induced, pH-dependent dissociation of casein from micelles in reconstituted skim milk at temperatures between 20 and 120 degrees C (vol 46, pg 2299, 1998)

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