Comparison of the effects of heat and high hydrostatic pressure treatments on the aggregation of proteins in fresh skim milk.

被引：0
|
作者：
Patel, H. A.
Singh, H.
Anema, S. G.
Creamer, L. K.
机构：
[1] Massey Univ, Inst Food Nutr & Human Hlth, Palmerston North, New Zealand
[2] Fonterra Res Ctr, Palmerston North, New Zealand
[3] Massey Univ, Riddet Ctr, Palmerston North, New Zealand
来源：
JOURNAL OF ANIMAL SCIENCE | 2006年 / 84卷
关键词：
skim milk; protein interactions; heat treatments;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：176 / 176
页数：1
相关论文
共 50 条
  • [1] Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk
    Patel, Hasmukh A.
    Singh, Harjinder
    Anema, Skelte G.
    Creamer, Lawrence K.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (09) : 3409 - 3420
  • [2] Interactions of milk proteins during heat and high hydrostatic pressure treatments - A review
    Considine, T.
    Patel, H. A.
    Anema, S. G.
    Singh, H.
    Creamer, L. K.
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2007, 8 (01) : 1 - 23
  • [3] Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure
    Needs, EC
    Capellas, M
    Bland, AP
    Manoj, P
    Macdougal, D
    Paul, G
    JOURNAL OF DAIRY RESEARCH, 2000, 67 (03) : 329 - 348
  • [4] Comparison of the effects of high-pressure treatments and heat pasteurization on the whey proteins in goat's milk
    Felipe, X
    Capellas, M
    Law, AJR
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (03) : 627 - 631
  • [5] Heat stability of sheep's skim milk: Aggregation and interaction of proteins
    Pan, Zheng
    Ye, Aiqian
    Fraser, Karl
    Dave, Anant
    Singh, Harjinder
    INTERNATIONAL DAIRY JOURNAL, 2023, 144
  • [6] Effect of Heat Treatment on the Property, Structure, and Aggregation of Skim Milk Proteins
    Li, Hongbo
    Zhao, Tingting
    Li, Hongjuan
    Yu, Jinghua
    FRONTIERS IN NUTRITION, 2021, 8
  • [7] Skim milk protein distribution as a result of very high hydrostatic pressure
    Bravo, Francisca I.
    Felipe, Xavier
    Lopez-Fandino, Rosina
    Molina, Elena
    FOOD RESEARCH INTERNATIONAL, 2015, 72 : 74 - 79
  • [8] Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk
    Gaucheron, F
    Famelart, MH
    Mariette, F
    Raulot, K
    Michel, F
    LeGraet, Y
    FOOD CHEMISTRY, 1997, 59 (03) : 439 - 447
  • [9] The effects of operation sequence on the rheology of waxy maize starch dispersions in skim milk subjected to heat and high pressure treatments
    Johnston, D. E.
    Gray, R. H.
    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2008, 63 (01): : 15 - 18
  • [10] Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments
    Tirpanci, Bige
    Ozel, Baris
    Oztop, Mecit Halil
    Alpas, Hami
    INTERNATIONAL DAIRY JOURNAL, 2023, 137
12345