Symposium on the Physics and Chemistry of Milk Proteins
Section C. Association of Proteins
On the size of monomers and polymers of β-casein
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- 01 June 2009, pp. 277-280
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Structure of β-casein
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- 01 June 2009, pp. 281-282
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Application of multiple regression analysis to sedimentation equilibrium data of αs1- and κ-casein interaction for calculation of molecular weight distributions
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- 01 June 2009, pp. 283-290
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Section D. Casein Micelles
Casein micelles: the colloid-chemical approach
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- 01 June 2009, pp. 291-306
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Developments in column chromatography for the separation and characterization of casein micelles
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- 01 June 2009, pp. 307-311
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CPG-chromatography studies on the stability of casein micelles
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- 01 June 2009, pp. 313-316
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The voluminosity of bovine casein micelles and some of its implications
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- 01 June 2009, pp. 317-323
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Hydration of casein micelles: kinetics and isotherms of water sorption of micellar casein isolated from fresh and heat-treated milk
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- 01 June 2009, pp. 325-328
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The determination of the zeta potential of casein micelles
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- 01 June 2009, pp. 329-332
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The role of calcium, phosphate and citrate ions in the stabilization of casein micelles
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- 01 June 2009, pp. 333-335
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The binding of β-casein to hydroxyapatite: the effect of phosphate content and location
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- 01 June 2009, pp. 337-342
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The equilibria of calcium and phosphate ions with the micellar calcium phosphate in cow's milk
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- 01 June 2009, pp. 343-346
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Sub-structure of synthetic casein micelles
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- 01 June 2009, pp. 347-350
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Properties of artificial casein micelles
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- 01 June 2009, pp. 351-355
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Physico-chemical characteristics of casein micelles in dilute aqueous media
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- 01 June 2009, pp. 357-363
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Interaction of ionic materials with casein micelles
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- 01 June 2009, pp. 365-367
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Section E. Applied aspects of milk protein research
Utilization of milk proteins as starting materials for other foodstuffs
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- 01 June 2009, pp. 369-376
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Theory for the heat-induced coagulation of a type A milk
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- 01 June 2009, pp. 377-380
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The synergic effect of urea and aldehydes on the heat stability of concentrated skim-milk
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- 01 June 2009, pp. 381-384
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Heat stability in concentrated and non-concentrated milks - the effect of urea and β-lactoglobulin levels and the influence of preheating
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- 01 June 2009, pp. 385-386
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