Influence of pH and solids content on heat-induced changes in structural arrangements of proteins in milk

Download
[thumbnail of Ep43274.pdf]
Preview
Ep43274.pdf - Published Version (829kB) | Preview
Export

Markoska, Tatijana, Huppertz, Thom and Vasiljevic, Todor ORCID logoORCID: https://orcid.org/0000-0003-1395-7349 (2021) Influence of pH and solids content on heat-induced changes in structural arrangements of proteins in milk. Mljekarstvo, 71 (2). pp. 95-102. ISSN 0026-704X

Dimensions Badge

Altmetric Badge

View Altmetric information about this item.

Item type Article
URI https://vuir.vu.edu.au/id/eprint/43274
DOI 10.15567/mljekarstvo.2021.0202
Official URL https://hrcak.srce.hr/en/clanak/394877
Subjects Current > FOR (2020) Classification > 3006 Food sciences
Current > Division/Research > Institute for Sustainable Industries and Liveable Cities
Keywords concentrated milk; heating; protein structure; protein partitioning
Citations in Scopus 3 - View on Scopus
Download/View statistics View download statistics for this item

Search Google Scholar

Repository staff login

CORE (COnnecting REpositories)