The effect of ultrasound on casein micelle integrity

scientific article published on 11 October 2012

The effect of ultrasound on casein micelle integrity is …
instance of (P31):
scholarly articleQ13442814

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P356DOI10.3168/JDS.2012-5318
P698PubMed publication ID23063146

P50authorSandra E. KentishQ41647374
Muthupandian AshokkumarQ60656270
P2093author name stringB Zisu
G J O Martin
J Chandrapala
P433issue12
P407language of work or nameEnglishQ1860
P304page(s)6882-6890
P577publication date2012-10-11
P1433published inJournal of Dairy ScienceQ2293258
P1476titleThe effect of ultrasound on casein micelle integrity
P478volume95

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cites work (P2860)
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Q38249007Applications of ultrasound in food and bioprocessing.
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Q53559128Dissolution and reconstitution of casein micelle containing dairy powders by high shear using ultrasonic and physical methods.
Q90282959Effect of low-frequency ultrasound on the particle size, solubility and surface charge of reconstituted sodium caseinate
Q104561325Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products - a review
Q90773090Functionalised dairy streams: Tailoring protein functionality using sonication and heating
Q92731963High-intensity ultrasound energy density: How different modes of application influence the quality parameters of a dairy beverage
Q53074507Inactivation of Enterobacter aerogenes in reconstituted skim milk by high- and low-frequency ultrasound.
Q91025239Influence of low-frequency ultrasound on the physico-chemical and structural characteristics of milk systems with varying casein to whey protein ratios
Q46978266Influence of ultrasound on chemically induced gelation of micellar casein systems
Q92691865Size reduction of "reformed casein micelles" by high-power ultrasound and high hydrostatic pressure
Q93259936Solubilisation of micellar casein powders by high-power ultrasound
Q90394913The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese
Q52646247Ultrasound effects on the assembly of casein micelles in reconstituted skim milk.
Q53569584Ultrasound improves the renneting properties of milk.

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