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A continuous process for casein production using high-pressure carbon dioxide

DOI

51

Citations

11

References

1997

Year

Peggy M. Tomasula, James C. Craig, Richard T. Boswell
Journal of Food Engineering

References

YearCitations

A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding

Mark A. Bradford

Analytical Biochemistry

1976

225.3K

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Marion M. Bradford

Analytical Biochemistry

1976

209.3K

Gas-Liquid Reactions

P.V. Danckwerts, Arvo Lannus

Journal of The Electrochemical Society

1970

2K

Developments in dairy chemistry—1

G. C. Cheeseman

Food Chemistry

1983

919

Carbon Dioxide Solubility in Water

W. S. Dodds, Leroy F. Stutzman, B. J. Sollami

Industrial & Engineering Chemistry Chemical & Engineering Data Series

1956

238

Preparation of Casein Using Carbon Dioxide

Peggy M. Tomasula, James C. Craig, Richard T. Boswell,

Journal of Dairy Science

1995

49

Disruption of protein precipitates during shear in Couette flow and in pumps

M. Hoare, T. J. Narendranathan, Jonathan R. Flint,

Industrial & Engineering Chemistry Fundamentals

1982

42

Whey proteins: manufacture.

C.V. Morr, P. F. Fox

1989

36

Particle size distribution and calcium content of batch-precipitated acid casein curd: effect of precipitation temperature and pH

Mark S. Jablonka, Peter A. Munro

Journal of Dairy Research

1985

35

The manufacture and industrial use of casein.

C. R. Southward, N. J. Walker

Journal of Dairy Science and Technology

1980

35

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