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M. Jonkman ; P. Walstra ; M. Van Boekel ; D. Cebula | 1999The structure and stability of the casein micelle are fairly well known under conditions as in milk. However, much less is known and understood for conditions as are prevalent in ice cream. In this study it was observed that structure and behavi[...]
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L. Pellegrino ; M. Van Boekel ; H. Gruppen ; AL Et | 1999Conditions and mechanisms leading to covalent aggregation of beta-casein (beta CN) studied in protein solutions heat treated in the absence or presence of glucose. Under all the tested heating conditions, covalent aggregation of beta CN occurred[...]
