共 10 条
[3]
乳品化学[M]. - 科学出版社 , 赵新淮等, 2007
[4]
现代乳品工业手册[M]. - 中国轻工业出版社 , 张和平, 2005
[5]
The use of sedimentation field-flow fractionation in the size characterization of bovine milk fat globules as affected by heat treatment[J] . Vassilios Raikos,John Kapolos,Lambros Farmakis,Athanasia Koliadima,George Karaiskakis.Food Research International . 2009 (5)
[7]
Formation of whey protein/ κ -casein complexes in heated milk: Preferential reaction of whey protein with κ -casein in the casein micelles[J] . Laurence Donato,Fanny Guyomarc’h,Sylvie Amiot,Douglas G. Dalgleish.International Dairy Journal . 2007 (10)
[8]
High-Pressure–Induced Interactions Between Milk Fat Globule Membrane Proteins and Skim Milk Proteins in Whole Milk[J] . A. Ye,S.G. Anema,H. Singh.Journal of Dairy Science . 2004 (12)
[9]
Further Studies on the Heat-induced, pH-dependent Dissociation of Casein from the Micelles in Reconstituted Skim Milk[J] . S.G Anema,Y Li.LWT - Food Science and Technology . 2000 (5)
[10]
Heat-induced interac-tions between serum albumin,immunoglobulin,andκ-ca-sein inhibit the primary phase of renneting .2 Calvo M M,Law A J R,Leaver J. Journal of A-gricultural and Food Chemistry . 1995