sodium citrate, anhydrous has been researched along with caseins in 6 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 4 (66.67) | 29.6817 |
| 2010's | 1 (16.67) | 24.3611 |
| 2020's | 1 (16.67) | 2.80 |
| Authors | Studies |
|---|---|
| Lucey, JA; Mizuno, R | 1 |
| Bauduin, P; Kunz, W; Ninham, BW; Pinna, MC; Touraud, D; Voinescu, AE | 1 |
| Dejonckheere, V; Dewettinck, K; Rombaut, R | 1 |
| Metzger, LE; Pollard, A; Purna, SK | 1 |
| Hinz, K; Huppertz, T; Kelly, AL | 1 |
| Choi, I; Zhong, Q | 1 |
6 other study(ies) available for sodium citrate, anhydrous and caseins
| Article | Year |
|---|---|
Effects of two types of emulsifying salts on the functionality of nonfat pasta filata cheese.
Topics: Calcium; Caseins; Cheese; Chemical Phenomena; Chemistry, Physical; Citrates; Colloids; Diphosphates; Emulsifying Agents; Fats; Gluconates; Hydrogen-Ion Concentration; Lactones; Phosphorus; Sodium Citrate; Solubility; Static Electricity | 2005 |
Similarity of salt influences on the pH of buffers, polyelectrolytes, and proteins.
Topics: Buffers; Caseins; Citrates; Citric Acid; Electrolytes; Ethanolamines; Hydrogen-Ion Concentration; Milk Proteins; Muramidase; Polymers; Sodium Citrate; Whey Proteins | 2006 |
Microfiltration of butter serum upon casein micelle destabilization.
Topics: Butter; Caseins; Cellulose; Citrates; Drug Stability; Electrophoresis, Polyacrylamide Gel; Ethanol; Filtration; Glycolipids; Glycoproteins; Lactose; Lipid Droplets; Lipids; Micelles; Phospholipids; Proteins; Sodium Citrate; Temperature | 2006 |
Effect of formulation and manufacturing parameters on process cheese food functionality--I. Trisodium citrate.
Topics: Caseins; Cheese; Chemical Phenomena; Chemistry, Physical; Citrates; Emulsifying Agents; Food Handling; Food Technology; Hydrolysis; Rheology; Sodium Citrate; Time Factors; Viscosity | 2006 |
Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: influence of temperature, pH and mineral equilibria.
Topics: Animals; Calcium Chloride; Caseins; Citrates; Cross-Linking Reagents; Food, Preserved; Hydrogen-Ion Concentration; Milk; Minerals; Temperature; Transglutaminases | 2012 |
Physicochemical properties of skim milk powder dispersions prepared with calcium-chelating sodium tripolyphosphate, trisodium citrate, and sodium hexametaphosphate.
Topics: Animals; Calcium; Calcium Phosphates; Caseins; Chelating Agents; Citrates; Micelles; Milk; Phosphates; Polyphosphates; Powders | 2020 |