Interaction of αs-Casein with κ-Casein in Model Systems Before and After Freezing
Author:
- A.M. El-NegoumyAEA.M. El-Negoumy
Open Access
- 1 December 1966
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 49 (12) , 1478-1481
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- Casein Micelles. Formation and Structure. II1Journal of the American Chemical Society, 1965
- Casein Micelles. Formation and Structure. I1Journal of the American Chemical Society, 1965
- Section C. Dairy Chemistry: Some aspects of the physical chemistry of the salts of milkJournal of Dairy Research, 1962
- CASEIN INTERACTIONS AND MICELLE FORMATION1The Journal of Physical Chemistry, 1961
- Effect of Various Salts on the Coagulation of CaseinJournal of Dairy Science, 1959
- The interactions of αs-β- and κ-caseins in micelle formationDiscussions of the Faraday Society, 1958
- κ-Casein and the Stabilization of Casein MicellesJournal of the American Chemical Society, 1956
- Casein: Monomers and Polymers1Journal of the American Chemical Society, 1955
- Some Physico–Chemical Properties of LactoseJournal of Dairy Science, 1934
- A Study of the Factors that Influence the Coagulation of Milk in the Alcohol TestJournal of Dairy Science, 1923