1
|
Investigating Morphology of Food Systems and Water-biopolymer Interactions in Food Using 1H NMR Relaxometry. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-021-09712-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
2
|
|
3
|
Quality Control in Fiore Sardo PDO Cheese: Detection of Heat Treatment Application and Production Chain by MRI Relaxometry and Image Analysis. DAIRY 2021. [DOI: 10.3390/dairy2020023] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
Fiore Sardo (FS), a traditional Italian cheese, is present in the market as a heterogeneous variety of products. The use of heat-treated (HT) milk is forbidden by the official production protocol, but no official analytical method able to detect heat application is yet available. Here, a combined magnetic resonance imaging (MRI) relaxometry and image analysis approach to recognize FS made from raw milk is presented. Artisanal FS cheeses were produced from raw milk (RC) by five shepherds in accordance with the official protocol. They were compared to HT-milk counterparts (HTC). Additionally, industrially manufactured commercial FS cheeses (I) were also purchased and compared to RC and HTC. Relaxometry data of FS indicated the presence of two water populations; the ratio of characteristic relaxation time constant T2 and area fraction (Score, Ṩ) of the fastest relaxing population was used to compare RC, HTC and I samples. RC from HTC were successfully discriminated, the latter exhibiting lower Ṩ (enhanced protein hydration). I cheeses exhibited the lowest Ṩ values, sometimes comparable to HTC. Since visual appearance of RC and HTC is appreciably different, an image analysis deep learning approach using MRI and photographic pictures was adopted to discriminate the two productions, with promising percentages (>93%).
Collapse
|
4
|
Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105907] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
5
|
Non-invasive monitoring of curd syneresis upon renneting of raw and heat-treated cow's and goat's milk. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.11.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
6
|
Chevalier E, Assezat G, Prochazka F, Oulahal N. Development and characterization of a novel edible extruded sheet based on different casein sources and influence of the glycerol concentration. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.028] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
7
|
Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.03.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
8
|
Mulas G, Anedda R, Longo D, Roggio T, Uzzau S. An MRI method for monitoring the ripening of Grana Padano cheese. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.08.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
9
|
Sørensen H, Mortensen K, Sørland GH, Larsen FH, Paulsson M, Ipsen R. Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.09.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
10
|
Dynamic ultra-high pressure homogenisation of milk casein concentrates: Influence of casein content. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.09.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
11
|
Li T, Rui X, Li W, Chen X, Jiang M, Dong M. Water distribution in tofu and application of T2 relaxation measurements in determination of tofu's water-holding capacity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8594-8601. [PMID: 25094026 DOI: 10.1021/jf503427m] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Low-field nuclear magnetic resonance (LF-NMR) was introduced for the elucidation of tofu in the present study. After multiexponential analysis of relaxation decays, three water fractions centered at about 1.5-2.6, 24-114, and 132-305 ms were detected and identified as T2b, T21, and T22, respectively. Principal component analysis (PCA) of the data revealed that sample aggregation was dependent on solubility of coagulants and contained anions. Stepwise centrifugation and microwave drying were employed as dehydration methods. Significant correlations were observed between T21 and T22 relaxation times and water-holding capacity (WHC) in both dehydration processes, which implied LF-NMR measurements could be an efficient method for determination and prediction of tofu's water-holding capacity. Ten linear equations that could be applied in prediction of WHC for tofu were reported. LF-NMR was suggested to be a powerful tool for the study of tofu.
Collapse
Affiliation(s)
- Teng Li
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing, Jiangsu 210095, People's Republic of China
| | | | | | | | | | | |
Collapse
|
12
|
Physical sample structure as predictive factor in growth modeling of Listeria innocua in a white cheese model system. Food Microbiol 2013; 36:90-102. [DOI: 10.1016/j.fm.2013.04.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2012] [Revised: 03/26/2013] [Accepted: 04/17/2013] [Indexed: 11/20/2022]
|
13
|
Bouchoux A, Schorr D, Daffé A, Cambert M, Gésan-Guiziou G, Mariette F. Molecular mobility in dense protein systems: an investigation through 1H NMR relaxometry and diffusometry. J Phys Chem B 2012; 116:11744-53. [PMID: 22950472 DOI: 10.1021/jp306078k] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Understanding how proteins behave in highly concentrated systems is a major issue in many fields of research, including biology, biophysics, and chemical engineering. In this paper, we provide a comprehensive (1)H NMR study of molecular mobility in dilute to highly concentrated dispersions of the exact same protein (casein) but organized in two distinct supramolecular forms: spongelike casein micelles or soft casein aggregates. Both relaxometry and diffusometry experiments were performed, so that three different parameters are reported: spin-spin relaxation rates of non-water protons (1/T(2,ne)), spin-spin relaxation rates of water protons (1/T(2,e+w)), and water self-diffusion coefficients (D(w)). The results are discussed in an effort to understand the respective effects of protein crowding and protein supramolecular organization on each mobility indicator. We also examine if connections exist between the observed changes in molecular mobility and the already documented changes in rheological and osmotic properties of casein dispersions as concentration is increased.
Collapse
Affiliation(s)
- Antoine Bouchoux
- INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, F-35042 Rennes, France.
| | | | | | | | | | | |
Collapse
|
14
|
Møller SM, Whittaker AK, Stokes JR, Gidley MJ, Andersen U, Bertram HC. Molecular water motions of skim milk powder solutions during acidification studied by 17O and 1H nuclear magnetic resonance and rheology. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:10097-10103. [PMID: 21854070 DOI: 10.1021/jf202258h] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The molecular motion of water was studied in glucono-δ-lactone-acidified skim milk powder (SMP) solutions with various pH values and dry matter contents. NMR relaxometry measurements revealed that lowering the pH in SMP solutions affected 17O and 1H T2 relaxation rates almost identically. Consequently, the present study indicates that the proteins present in the samples do not affect the 1H relaxation behavior markedly, even at relatively high SMP concentrations (15-25%). Comparison of rheological measurements and NMR measurements suggested that the collapse of κ-casein during acidification could contribute to the initial decrease in 17O and 1H relaxation rate in the pH range between 6.6 and 5.5 for 15% SMP and in the pH range between 6.6 and 5.9 for 25% SMP. However, below pH 5.5 the viscosity and 17O and 1H NMR relaxation rates did not correlate, revealing that the aggregation of casein micelles, which increases viscosity below pH 5.5, does not involve major repartitioning of water.
Collapse
Affiliation(s)
- Sandie M Møller
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Research Centre Aarslev, Kirstinebjergvej 10, DK-5792 Årslev, Denmark
| | | | | | | | | | | |
Collapse
|
15
|
Hansen CL, Rinnan A, Engelsen SB, Janhøj T, Micklander E, Andersen U, van den Berg F. Effect of gel firmness at cutting time, pH, and temperature on rennet coagulation and syneresis: an in situ 1H NMR relaxation study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:513-519. [PMID: 20050704 DOI: 10.1021/jf902264y] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The objective of this study was to monitor rennet-induced milk gel formation and mechanically induced gel syneresis in situ by low-field NMR. pH, temperature, and gel firmness at cutting time were varied in a factorial design. The new curve-fitting method Doubleslicing revealed that during coagulation two proton populations with distinct transverse relaxation times (T2,1=181, T2,2=465 ms) were present in fractions (f1=98.9%, f2=1.1%). Mechanical cutting of the gel in the NMR tube induced macrosyneresis, which led to the appearance of an additional proton population (T2,3=1500-2200 ms) identified as whey. On the basis of NMR quantification of whey water the syneresis rate was calculated and found to be significantly dependent on pH and temperature.
Collapse
Affiliation(s)
- Christian Lyndgaard Hansen
- Quality and Technology Group, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark.
| | | | | | | | | | | | | |
Collapse
|
16
|
Effect of transglutaminase on structure and syneresis of neutral and acidic sodium caseinate gels. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.10.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
17
|
Stability of casein micelles subjected to CO2 reversible acidification: Impact of carbonation temperature and chilled storage time. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.07.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
18
|
HINRICHS RUTH, BULCA SELDA, KULOZIK ULRICH. Water mobility during renneting and acid coagulation of casein solutions: a differentiated low-resolution nuclear magnetic resonance analysis. INT J DAIRY TECHNOL 2007. [DOI: 10.1111/j.1471-0307.2007.00290.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
19
|
Granizo D, Reuhs B, Stroshine R, Mauer L. Evaluating the solubility of powdered food ingredients using dynamic nuclear magnetic resonance (NMR) relaxometry. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2005.08.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
20
|
Bertram HC, Wiking L, Nielsen JH, Andersen HJ. Direct measurement of phase transitions in milk fat during cooling of cream—a low-field NMR approach. Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.10.005] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
21
|
Colsenet R, Mariette F, Cambert M. NMR relaxation and water self-diffusion studies in whey protein solutions and gels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:6784-90. [PMID: 16104800 DOI: 10.1021/jf050162k] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
The changes in water proton transverse relaxation behavior induced by aggregation of whey proteins are explained in terms of the simple molecular processes of diffusion and chemical exchange. The water self-diffusion coefficient was measured in whey protein solutions and gels by the pulsed field gradient NMR method. As expected, water self-diffusion was reduced with increased protein concentrations. Whatever the concentration, the water molecules were free to diffuse over distances varying from 15 to 47 mum. Water diffusion was constant over these distances, demonstrating that no restrictions were found to explain the water hindrance. The modification in protein structure by gelation induced a decrease in water diffusion. The effects of protein concentration on water diffusion are discussed and modeled. Two approaches were compared, the obstruction effect induced by a spherical particle and the cell model, which considered two water compartments with specific self-diffusion coefficients.
Collapse
Affiliation(s)
- Roxane Colsenet
- Cemagref, Process Engineering Technology Research Unit, CS 64426, 17 Avenue de Cucillé, 35044 Rennes Cedex, France
| | | | | |
Collapse
|
22
|
Mariette F, Lucas T. NMR signal analysis to attribute the components to the solid/liquid phases present in mixes and ice creams. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:1317-1327. [PMID: 15740001 DOI: 10.1021/jf049294o] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The NMR relaxation signals from complex products such as ice cream are hard to interpret because of the multiexponential behavior of the relaxation signal and the difficulty of attributing the NMR relaxation components to specific molecule fractions. An attribution of the NMR relaxation parameters is proposed, however, based on an approach that combines quantitative analysis of the spin-spin and spin-lattice relaxation times and the signal intensities with characterization of the ice cream components. We have been able to show that NMR can be used to describe the crystallized and liquid phases separately. The first component of the spin-spin and spin-lattice relaxation describes the behavior of the protons of the crystallized fat in the mix. The amount of fat crystals can then be estimated. In the case of ice cream, only the spin-lattice relaxation signal from the crystallized fraction is relevant. However, it enables the ice protons and the protons of the crystallized fat to be distinguished. The spin-lattice relaxation time can be used to describe the mobility of the protons in the different crystallized phases and also to quantify the amount of ice crystals and fat crystals in the ice cream. The NMR relaxation of the liquid phase of the mix has a biexponential behavior. A first component is attributable to the liquid fraction of the fat and to the sugars, while a second component is attributable to the aqueous phase. Overall, the study shows that despite the complexity of the NMR signal from ice cream, a number of relevant parameters can be extracted to study the influence of the formulation and of the process stages on the ice fraction, the crystallized fat fraction, and the liquid aqueous fraction.
Collapse
Affiliation(s)
- François Mariette
- Cemagref, Process Engineering Technology Research Unit, 17 avenue de Cucillé, F-35044 Rennes Cedex, France.
| | | |
Collapse
|
23
|
Le Dean A, Mariette F, Marin M. 1H nuclear magnetic resonance relaxometry study of water state in milk protein mixtures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:5449-5455. [PMID: 15315384 DOI: 10.1021/jf030777m] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
1H NMR signal was used to characterize highly hydrated milk protein dispersions (3-20% dry matter) with various micellar casein concentrations (3-15%), whey protein concentrations (0-3%), lactose concentrations (0-7.5%), CaCl(2) concentrations (0-2 mM), and pH (6.2-6.6). The results showed the predominant effect of micellar casein concentration on water state and were consistent with the three-site relaxation model in the absence of lactose. The relaxation rates observed for these dispersions were explained by the free water relaxation rate, the hydration water relaxation rate, and the exchangeable proton relaxation rate. Hydration water was found to be mainly influenced by casein micelle concentration and structure. The variations in hydration with pH were consistent with those observed for classical measurement of voluminosity observed at this range of pH. The effects of lactose and whey protein content are discussed.
Collapse
Affiliation(s)
- Anne Le Dean
- Cemagref, UR Technologie des équipements Agro-alimentaires, 17 avenue de Cucillé, CS 64427, 35044 Rennes Cedex, France
| | | | | |
Collapse
|
24
|
Lucey JA, Johnson ME, Horne DS. Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese. J Dairy Sci 2003; 86:2725-43. [PMID: 14507008 DOI: 10.3168/jds.s0022-0302(03)73869-7] [Citation(s) in RCA: 398] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Physical and chemical properties of cheese, such as texture, color, melt, and stretch, are primarily determined by the interaction of casein (CN) molecules. This review will discuss CN chemistry, how it is influenced by the cheese-making process, and how it impinges on the final product, cheese. We attempt to demonstrate that the application of principles governing the molecular interactions of CN can be useful in understanding the many physical and chemical properties of cheese and, in turn, how this can be used by the cheesemaker to produce the desired cheese. The physical properties of cheese (as well as flavor) are influenced by a number of factors including: milk composition; milk quality; temperature; the rate and extent of acidification by the starter bacteria; the pH history of cheese; the concentration of Ca salts (proportions of soluble and insoluble forms); extent and type of proteolysis, and other ripening reactions. Our hypothesis is that these factors also control and modify the nature and strength of CN interactions. The approach behind the recently proposed dual-binding model for the structure and stability of CN micelles is used as a framework to understand the physical and chemical properties of cheese.
Collapse
Affiliation(s)
- J A Lucey
- Department of Food Science, University of Wisconsin-Madison, 53706, USA.
| | | | | |
Collapse
|
25
|
Rehydration of casein powders: effects of added mineral salts and salt addition methods on water transfer. Int Dairy J 2002. [DOI: 10.1016/s0958-6946(01)00090-5] [Citation(s) in RCA: 83] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
26
|
Assessment of the State of Water in Reconstituted Milk Protein Dispersions by Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC). Lebensm Wiss Technol 2001. [DOI: 10.1006/fstl.2001.0765] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
27
|
Sood SM, Herbert PJ, Slattery CW. The pH-dependent dissociation of beta-casein from human milk micelles: role of electrostatic interactions. J Dairy Sci 1998; 81:3149-53. [PMID: 9891262 DOI: 10.3168/jds.s0022-0302(98)75880-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Evidence has been reported that supports the role of hydrophobic interactions in the association of the monomers and in the dissociation of different phosphorylation levels of beta-casein (CN) from human casein micelles. Here, the role of electrostatic interactions in the formation and structure of human casein micelles was examined by determining the beta-CN composition of micelle pellets from milk samples adjusted in the range from pH 5 to 10. As the pH was decreased from normal (approximately pH 7.5) at 37 degrees C, the proteins remained associated with the micelle, and the relative amounts of all of the phosphorylated forms remained essentially constant. As the pH was increased from normal, protein was lost from the micelles to the supernate. When the relative micelle compositions were corrected for the loss, all of the phosphorylated forms decreased in total amount: the largest decrease for both the nonphosphorylated and singly phosphorylated forms (approximately 95%), a sizeable decrease for the doubly phosphorylated form (approximately 70%), and only about a 25% decrease for the triply, quadruply, and fully phosphorylated forms. Laser light scattering measurements on micelle pellets resuspended in simulated milk ultrafiltrate at 37 degrees C yielded mean particle radii of approximately 63 nm at pH 7.5 and approximately 35 nm near pH 6. These results suggest that micelle stabilization depends not only on the net charge on the negatively charged organic phosphate esters and the inorganic orthophosphate, which vary with pH and calcium binding, but also on the positively charged amino groups of basic amino acid residues in the proteins.
Collapse
Affiliation(s)
- S M Sood
- Department of Biochemistry, School of Medicine, Loma Linda University, CA 92350, USA
| | | | | |
Collapse
|
28
|
Van Hekken D, Dudley R. Analysis of Modified Whole Casein with Different PhosphorusContents Using Phosphorus-31 Nuclear Magnetic Resonance and Fourier Transform Infrared Spectroscopy. J Dairy Sci 1997. [DOI: 10.3168/jds.s0022-0302(97)76237-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
29
|
Famelart M, Gaucheron F, Mariette F, Le Graet Y, Raulot K, Boyaval E. Acidification of pressure-treated milk. Int Dairy J 1997. [DOI: 10.1016/s0958-6946(97)00021-6] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
30
|
Lucey J, Gorry C, O'Kennedy B, Kalab M, Tan-Kinita R, Fox P. Effect of acidification and neutralization of milk on some physico-chemical properties of casein micelles. Int Dairy J 1996. [DOI: 10.1016/0958-6946(95)00014-3] [Citation(s) in RCA: 67] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|