Investigation of Age Gelation in UHT Milk

Milk samples with twelve combinations of κ- and β-casein (CN) and β-lactoglobulin (β-Lg) variants were obtained to investigate the effect of protein variant on the mechanism/s of age gelation in ultra-high temperature (UHT) skim milk. Only milk groups with &#9...

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Detaylı Bibliyografya
Asıl Yazarlar: Jared K. Raynes, Delphine Vincent, Jody L. Zawadzki, Keith Savin, Dominik Mertens, Amy Logan, Roderick P.W. Williams
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI AG 2018-11-01
Seri Bilgileri:Beverages
Konular:
age gelation
casein
milk
top-down proteomics
MS/MS
protein sequencing
ultra-high temperature milk
Online Erişim:https://www.mdpi.com/2306-5710/4/4/95
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