Role of κ-Casein in the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk

Skelte G. Anema

doi:10.1021/jf062734m

journal article Apr 07, 2007

Role of κ-Casein in the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk

Skelte G. Anema

Journal of Agricultural and Food Chemistry Vol. 55 No. 9 pp. 3635-3642 · American Chemical Society (ACS)

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Details

Published: Apr 07, 2007
Vol/Issue: 55(9)
Pages: 3635-3642

Authors

S

Skelte G. Anema

Fonterra Research Centre, Private Bag 11029, Palmerston North, New Zealand

Cite This Article

Skelte G. Anema (2007). Role of κ-Casein in the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk. Journal of Agricultural and Food Chemistry, 55(9), 3635-3642. https://doi.org/10.1021/jf062734m

Role of κ-Casein in the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk

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