Kinetics of heat-induced association of β-lactoglobulin and α-lactalbumin with milk fat globule membrane in whole milk
- Author
- YE, Aiqian1 ; SINGH, Harjinder1 ; OLDFIELD, David James2 ; ANEMA, Skelte3
[1] Riddet Centre, New Zealand
[2] Institute of Food, Nutrition and Human Health, Massey University, Private Bag 11 222, Palmerston North, New Zealand
[3] Fonterra Research Centre, Private Bag 11 029, Palmerston North, New Zealand - Source
International dairy journal. 2004, Vol 14, Num 5, pp 389-398, 10 p ; ref : 22 ref
- ISSN
- 0958-6946
- Scientific domain
- Food science technology; Biotechnology
- Publisher
- Elsevier Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Association Heat Kinetic Milk fat globule membrane (MFGM) α-Lactalbumin β-Lactoglobulin
- Keyword (fr)
- Chaleur Cinétique Globule lipidique Industrie laitière Lactalbumine Lait entier Matière grasse lait Membrane β-Lactoglobuline Protéine lactosérum Protéine lait
- Keyword (en)
- Heat Kinetics Fat globule Dairy industry Lactalbumin Whole milk Milk fat Membrane β-Lactoglobulin Whey protein Milk protein
- Keyword (es)
- Calor Cinética Glóbulo de grasa Industria láctea Lactoalbúmina Leche entera Materia grasa leche Membrana β-Lactoglobulina Proteína lactosero Proteína leche
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 15576217
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.idairyj.2003.09.004 
https://dx.doi.org/10.1016/j.idairyj.2003.09.004
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