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Dry-heat treatment of skim milk powder improves acid-induced gelation due to protein glycation and cross-linking of caseins
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/1521-3803(20010101)45:1<15::aid-food15>3.0.co;2-yopenalex-snapshot
The effect of glycosylation on emulsifying and structural properties of bovine β-casein
inferredcites →https://doi.org/10.1002/jsfa.10187openalex-snapshot
Preparation and potential applications of casein–polysaccharide conjugates: a review
inferredcites →https://doi.org/10.1007/s002170050554openalex-snapshot
Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt
inferredcites →https://doi.org/10.1007/s13594-011-0013-xopenalex-snapshot
How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—a review
inferredcites →https://doi.org/10.1016/j.foodchem.2011.11.012openalex-snapshot
A proteomic approach to detect lactosylation and other chemical changes in stored milk protein concentrate
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.106098openalex-snapshot
The effect of low vs. high temperature dry heating on solubility and digestibility of cow's milk protein
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.106342openalex-snapshot
Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions
inferredcites →https://doi.org/10.1016/j.idairyj.2005.04.001openalex-snapshot
Structure and surface properties of the serum heat-induced protein aggregates isolated from heated skim milk
inferredcites →https://doi.org/10.1016/j.idairyj.2013.10.011openalex-snapshot
Cross-linking with microbial transglutaminase: Relationship between polymerisation degree and stiffness of acid casein gels
inferredcites →https://doi.org/10.1016/j.idairyj.2020.104693openalex-snapshot
Development and application of a multiple reaction monitoring mass spectrometry method for absolute quantification of lysinoalanine and lanthionine in dairy products
inferredcites →https://doi.org/10.1016/j.ifset.2017.05.010openalex-snapshot
Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate
inferredcites →https://doi.org/10.1016/j.jfoodeng.2005.02.017openalex-snapshot
The effect of citrate on calcium phosphate deposition from simulated milk ultrafiltrate (SMUF) solution
inferredcites →https://doi.org/10.1017/s0022029908003555openalex-snapshot
On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins
inferredcites →https://doi.org/10.1017/s002202991700084xopenalex-snapshot
Effect of heat-induced κ-casein dissociation on acid coagulation of milk
inferredcites →https://doi.org/10.1021/acs.jafc.0c04445openalex-snapshot
Acid-Induced Gelation of Enzymatically and Nonenzymatically Cross-Linked Caseins—Texture Properties, and Microstructural Insights
inferredcites →https://doi.org/10.1021/acs.jafc.6b00472openalex-snapshot
Glycation Reactions of Casein Micelles
inferredcites →https://doi.org/10.1021/acs.jafc.8b04176openalex-snapshot
Acid-Induced Gelation of Caseins Glycated with Lactose: Impact of Maillard Reaction-Based Glycoconjugation and Protein Cross-Linking
inferredcites →https://doi.org/10.1021/jf062734mopenalex-snapshot
Role of κ-Casein in the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk
inferredcites →https://doi.org/10.1021/jf063242copenalex-snapshot
Acid Gelation in Heated and Unheated Milks: Interactions between Serum Protein Complexes and the Surfaces of Casein Micelles
inferredcites →https://doi.org/10.1080/10408690490464041openalex-snapshot
Milk Powders Ageing: Effect on Physical and Functional Properties
inferredcites →https://doi.org/10.1111/1471-0307.12110openalex-snapshot
Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars
inferredcites →https://doi.org/10.1111/j.1365-2621.1985.tb13433.xopenalex-snapshot
Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy Proteins
inferredcites →https://doi.org/10.3136/fstr.23.743openalex-snapshot
Effects of κ-Casein Dissociation from Casein Micelles on Cheese Curd Formation
inferredcites →https://doi.org/10.3390/separations5010014openalex-snapshot
Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications
inferredcites →https://doi.org/10.5891/jafps.38.347openalex-snapshot
Effects of Heat-treated Skim Milk on the Texture of Yogurt Curd
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.1016/j.idairyj.2024.105945openalex-snapshot
Dry-Heat Treatment of Low-Heat Skim Milk Powder Improves Rennet-Induced Gelation
inferred← citeshttps://doi.org/10.1016/j.idairyj.2025.106345openalex-snapshot
Effect of powdering process of low-heat skim milk powder on rennet-induced gelation and syneresis behaviour
inferred← citeshttps://doi.org/10.15237//gida.gd25106openalex-snapshot
MAİLLARD REAKSİYONU İLE ÜRETİLEN PROTEİN-KARBONHİDRAT KONJUGATLARININ FONKSİYONEL ÖZELLİKLERİ VE GIDA ENDÜSTRİSİNDEKİ ROLÜ
inferred← citeshttps://doi.org/10.5891/jafps.48.181openalex-snapshot
Effect of κ-Casein Dissociation from Casein Micelles on Rennet-Induced Gelation in Reconstituted Skim Milk Powder
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